Beans, Corn & Greens Soup Recipe

Name: Beans, Corn & Greens Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup chopped onions; 1 tablespoon olive oil; 2 teaspoons ground cumin; 1 teaspoon ground fennel; 1/2 teaspoon red pepper flakes or 1/4 teaspoon cayenne; 2 cups rinsed, stemmed, and chopped kale or collards; Salt; 1 28-ounce can of diced tomatoes; 1 15-ounce can of beans, drained (black, white, or red beans, field peas, black-eyed peas, etc.); 2 cups frozen corn kernels; 1 cup water or vegetable broth (see page 295); Chopped fresh cilantro (optional)

Servings: persons

1 cup chopped onions
1 tablespoon olive oil
2 teaspoons ground cumin
1 teaspoon ground fennel
1/2 teaspoon red pepper flakes or 1/4 teaspoon cayenne
2 cups rinsed, stemmed, and chopped kale or collards
Salt
1 28-ounce can of diced tomatoes
1 15-ounce can of beans, drained (black, white, or red beans, field peas, black-eyed peas, etc.)
2 cups frozen corn kernels
1 cup water or vegetable broth (see page 295)
Chopped fresh cilantro (optional)

1
In a pot on medium heat, saute the onions in the oil until softened, 6 to 8 minutes.
2
Stir in the cumin, fennel, red pepper, and kale.
3
Sprinkle with salt, cover, and cook until the kale is wilted, 3 or 4 minutes.
4
Add the tomatoes, beans, corn, and water and bring to a low boil, stirring often.
5
Reduce the heat, cover, and simmer for about 10 minutes.
6
Add more water for a brothier soup.
7
Add salt to taste and stir in cilantro if you like.
8
To prepare this soup in record time, skip chopping and cooking the onions and get flavor from salsa instead.
9
(We like Herdez and Pace brands.)
10
Instead of a 28-ounce can of diced tomatoes, use a 16-ounce jar of salsa and a 15-ounce can of diced tomatoes.
11
And use frozen collards.
12
Just heat everything but the greens in a soup pot.
13
Add the collards when the soup is hot and simmer until they are tender.
14
Sometimes we like to top this soup with crumbled tortilla chips and/or grated cheese, such as Cheddar, Monterey Jack, or asadero.

226

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 cup chopped onions, 1 tablespoon olive oil, 2 teaspoons ground cumin, 1 teaspoon ground fennel, and more.

Yes, Beans, Corn & Greens Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Beans, Corn & Greens Soup

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