Quick Black Bean And Corn Soup

1. 1

   Heat a Dutch oven over medium-high heat. Coat pan with cooking spray. Add corn to pan, and saute 4 minutes or until lightly browned, stirring occasionally.

2. 2

   Combine 2 cans of beans and broth in a blender; process until smooth. Add bean mixture, remaining can of beans, tomatoes, chile paste, and salt to corn, stirring to combine; bring to a boil. Cover, reduce heat to medium, and simmer 15 minutes, stirring occasionally. Serve with yogurt.

* Per serving · 4 servings · Values may vary.

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