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SubscribeWhen corn is on sale for $.19 an ear, it’s tempting to eat it with every meal! Tonight corn goes perfectly with a black bean soup!
Ingredients
1 cup dried black beans ($.45)
1-2 cups of homemade chicken broth (or vegetable broth if Vegetarian) (free!)
1 onion, finely chopped ($.30)
2 garlic cloves (or 1 tsp garlic powder) ($.10)
1 12 oz jar salsa or can of Rotel diced tomatoes with green chiles ($1)
2 Tbsp lemon juice ($.05)
1 tsp ground cumin ($.05)
Dollop of sour cream ($.25)
Shredded cheese (optional)
4 ears of corn ($.76)
Directions
1. Soak beans overnight in lukewarm water or for at least 2 hours in HOT water. Drain and rinse. Add to large saucepan and cover with at least 2 inches of water. Bring to a boil. Cover and reduce heat to medium. Cook for 1 1/2 – 2 hours, until beans are tender. Once cooked, strain off liquid and return beans to saucepan. Mash beans with potato masher. (If you wish to use canned beans, use 3 cans of black beans without the liquid.)
2. Add broth, chopped onion and garlic, salsa, lemon juice, cumin. Stir through about cook for about 15-20 minutes. Simmer longer for a thicker soup. Top with dollop of sour cream and/or shredded cheese.
3. Remove husk and threads from corn. Boil 4-5 minutes in large saucepan. Serve hot with butter!
4. Serve Black Bean Soup with Fresh Corn Cobs!
Cost $2.96
{ 5 comments… read them below or add one }
I love your blog. Thank you for the recipes, the encouragement and the inspiration to do more with less.
I linked to you in a recent article.
http://spreadingjoycorp.blogspot.com/2009/04/frugal-joy.html
Thanks again!
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This sounds great!! thanks for posting!
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Black Bean Soup is one of our favorites here. I use canned beans when I’m short on time which I know adds to the cost but it’s still pretty frugal. I just loaded up on corn on the cob today and I think we’ll have it with just about every meal this week. lol
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Not bad, I will try it but I would make sure you use the Shredded cheese… It should help with the “side effect of beens” PU…
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I tried this tonight, and it is delicious! I used an immersible blender instead of a potato masher (after putting in broth.) I didn’t make corn on the cob but did add some frozen corn to the soup, which was a great addition. I used a whole (16 oz/1 lb.) bag of black beans & doubled the recipe so our family can get 2 or 3 meals out of it.
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