Tex-Mex Tomato Corn Black Bean Soup

On a chili/chilly day, there’s nothing Olympia likes to do more than make soup. Here is one of her faves, and I think it could well become one of yours.

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Tomato Corn Bean Soup
This is a quick hearty inexpensive meal that can be expanded or contracted depending on how many you are feeding. Gets rave reviews! Amounts are "standard Sized" cans or boxes. Everything is to taste and to your preference.
Course Main Dish, Soup
Cuisine Tex-Mex
Prep Time 20 minutes
Cook Time 15 minutes
Passive Time 24 hours
Servings
servings
Ingredients
Course Main Dish, Soup
Cuisine Tex-Mex
Prep Time 20 minutes
Cook Time 15 minutes
Passive Time 24 hours
Servings
servings
Ingredients
Instructions
  1. Put all ingredients into a pot.
  2. Bring to a boil, turn down the heat, and simmer for 15 minutes.
  3. Garnish with fresh parsley and/or cilantro and/or a small hand-full of shredded carrot. Pretty, and adds a nice crunch.
Recipe Notes

Crusty dark bread or grilled corn bread is a nice addition and completes the meal.

(And….this is seriously better in 24 hours so the flavors can “mature”…so make extra so you can have it the next day.)

And….on the reheat, if you add a sliced up sausage – Polish Kielbasa, or Portuguese Linguica or Chorizo, or a vegetarian alternative, you have a totally different meal.

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