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mexican bean soup (Maxian Been Soop) Recipe

Ingredients

  • 2 teaspoons olive oil

  • 1/2 cup frozen chopped onion

  • 1 teaspoon ground cumin

  • 1 teaspoon bottled minced garlic

  • 1/2 teaspoon dried oregano

  • 1 cup frozen whole-kernel corn

  • 1/4 teaspoon black pepper

  • 1 (14-ounce) can fat-free, less-sodium chicken broth

  • 1 (15-ounce) can black beans, drained

  • 1 (14.5-ounce) can diced tomatoes and green chiles, undrained

  • 3 lime slices

Directions
  1. Heat oil in a large saucepan over medium-high heat.

  2. Add onion, cumin, garlic, and oregano; sauté 1 1/2 minutes.

  3. Stir in corn, pepper, broth, beans, and tomatoes; bring to a boil.

  4. Reduce heat; simmer 10 minutes.

  5. Serve with lime slices.

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