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Roasted Corn and Black Bean Soup

Roasted Corn and Black Bean Soup Recipe (adapted from Tabasco.com)
Author Dine & Dish

Ingredients

  • 2 15.25 ounce cans of whole kernel sweet corn drained
  • 2 15 ounce cans of Bush's Black Beans drained
  • 1 tablespoon olive oil
  • 1 small yellow red or green bell pepper, seeded and diced
  • 1 small onion diced
  • 1 small carrot diced
  • 2 cloves garlic minced
  • 1 teaspoon chili powder
  • 2 13 3/4 - ounce cans chicken broth
  • 2 tablespoons TABASCO® Original Red
  • 1/2 cup half-and-half
  • 1/4 teaspoon salt

Instructions

  • Cook corn in a large, cast iron skillet over high heat 5 minutes or until brown in spots, stirring occasionally. Remove corn to bowl.
  • Heat oil in same skillet over medium heat. Add bell pepper, onion, carrot, and garlic; cook 5 minutes, stirring occasionally. Stir in chili powder; cook 1 minute. Stir in chicken broth, TABASCO® Original Red, black beans and corn. Heat to boiling over high heat. Reduce heat to low; cover and simmer 15 minutes. Stir in half-and-half and salt; heat through.