Bean and Corn Soup


  • 1/2 cup onion, minced
  • 1/3 cup water
  • 2-16 ounce cans nonfat refried beans, either pinto or black
  • 1 3/4 cups vegetable broth
  • 2 cups frozen corn kernels
  • 1/2 cup mild or medium salsa
  • 1/2 tsp cumin
  • several twists fresh ground pepper
  • dash or two Tabasco sauce
  • chopped fresh cilantro for garnish (optional)


Place the onion and water in a saucepan. Cook, stirring occasionally, until the onion is soft, about 4 minutes. Add the beans and broth. Stir until well combined and souplike. Add the corn, salsa, cumin, and pepper. Cook, stirring occasionally, for 5 to 6 minutes, until heated through. Add the Tabasco sauce to taste. Garnish with the cilantro, if desired.

Prep: 5 minutes Cook: 15 minutes

Special Menus:

Vegan, Low Salt

Source: McDougall Recipes
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