Guest guest Posted October 28, 2002 Report Share Posted October 28, 2002 Black Bean Soup with Toasted Corn Tonight, we perform a little dinner magic: In three short steps, watch two cans of soup become one hearty entrée. Serve with baked tortilla chips; sliced tomatoes; bananas for dessert. Ingredients - - Cilantro or parsley leaves - - Salsa - - Lime wedges 1 cup fresh or frozen corn kernels 2 12-oz. cans black bean soup Preparation - Estimated cooking time: under 30 minutes - 1 Spray a heavy-bottomed skillet with cooking spray and heat over medium-high heat. Add corn kernels and cook, stirring all the while, until they begin to brown and give off a toasted corn aroma. Remove corn from pan to prevent it from scorching. 2 Heat soup in a saucepan until steaming. Stir in toasted corn. 3 Ladle soup into bowls and garnish each with a few cilantro or parsley leaves. Pass salsa and lime wedges separately. Quote Link to comment Share on other sites More sharing options...
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