She Came Back - Again!!

1:04 PM

I'm becoming rather fond of the Domestic Goddess! She came back yesterday, and together, we cooked up something called Southwestern Corn & Black Bean Soup. The longer this stuff cooks, then sits in the fridge, the BETTER it gets! I think she came back yesterday because it simply was not a good day. Nothing major, just everything from broken email accounts to tropical storms to corrupt files to lost files to video hosting sites crashing - all - day - long. Lots of little things. All day long.

The goddess knows me quite well and knows that there is nothing that will lift my spirits faster than something yummy simmering on a cold, damp, windy day, filling the house with wonderful aromas. Especially soup! Our temps are suppose to cool down this weekend - yippee skippee - so soup was the perfect choice!! And she told me to share. Since I can't share the soup with you, I thought the least I could do was share the recipe! (Sorry there's no art to go along with this - there hasn't been much time lately.)

Southwestern Corn and Black Bean Soup
1 Tbsp olive oil
1/2 cup green pepper, sliced and diced
1/2 cup onion, sliced and diced
1 tsp. minced garlic (or more depending on your tasty buds)
1 can (28 oz) or 2 cans (15.5 oz) black beans, drained and rinsed (also known as Turtle Beans
1 bean can (15.5 oz) of water 
1 can (15.5 oz)  diced tomatoes
2 boxes (18.3 oz) Campbell's V8 Southwestern Corn OR 2 cans (15.5 oz) cream style sweet corn
1/2 tsp. cumin (or more depending on your tasty buds)
1/2 tsp. oregano (see above)
1/2 tsp. chili powder (see above)
Salt and pepper to taste.

Heat olive oil in large soup pot, saute green peppers, onions and garlic until onions are translucent. Add black beans, tomatoes and corn/soup to green pepper and onions. Add water using more or less depending on how soupy you like your soup. Add seasonings (adjust amounts of seasonings depending on your family's taste). Reduce heat to a low simmer. Allow soup to simmer for at least 20 to 30 minutes. 

Serve with a dollop of T. Marzetti's Southwestern Veggie Dip or Hidden Valley's Spicy Ranch and tortilla chips if you like a little crunch in your soup. Yummmmmmmmmmmmm!!

The flavor improves drastically the next day so hide the leftovers!!

If you decide to try it, let me know what you think!

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6 Creative Thought(s)

  1. Odd, this soup making virus must be going around. My DB made soup last week and I made two different soups this morning. Noodles are in the pots. Each different but I have a noodle craving now.

  2. Sounds delicious, I saved the recipe cuz we love good soup.

    I am going to need the domestic goddess tomorrow to help me do some major cleaning. I hope you can spare her for a day or two.

  3. mmmmmmm.....sounds good! Maybe I just need to hang a sign on the front door because she hasn't visited our house yet -- "Domestic Goddess Wanted!" (On second thought, that might get the neighbor ladies angry with Rick!) I'm going to print your recipe out. I can't eat salt, but it looks like I can make it relatively low sodium.

  4. Aren't you lucky!

    She made a quick stop by my house too.... chicken casserole with all the fixin's! YUM!!

  5. Sounds so good - can't wait to try it. It sure feels like soup evenings lately!!

  6. Sounds yummy! Glad you're in the Autumn spirit.


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