In a large saucepan or medium soup pot set over medium heat, stir together 2 cans (3 cups) of the beans, the salsa, cumin, and 1 cup of water.
Bring the mixture to a boil. While it is heating, use an immersion blender (also called stick or hand blender) to puree the mixture right in the pot, so it is still a little chunky. (If you don’t have an immersion blender, puree it in a regular blender and then transfer it to the pot.)
Once the mixture comes to a boil lower the heat to a simmer and add the remaining 1 can of beans and the corn. Continue to simmer, stirring occasionally.
Serve the soup immediately, topping each bowl with condiments of your choice such as light sour cream or plain Greek yogurt, shredded low fat cheese, chopped cilantro, fresh squeezed lime juice, and or a few crushed corn chips.
Slow Cooker Directions: In the slow cooker, combine 1 cup of water with 2 cans (3 cups) of the beans, the salsa and cumin, and cook for 6 – 8 hours on low or 3 – 4 hours on high.Fifteen to 30 minutes before serving, puree the soup using an immersion/hand blender or standing blender, then return the soup to the slow cooker (if necessary), and stir in the remaining can of beans and the corn.(You can refrigerate the soup for up to 3 days, or freeze it for up to 3 months.)Serving size: 1 cup0*SmartPoints (Green plan)0*SmartPoints (Blue plan)0*SmartPoints (Purple plan)6*PointsPlus (Old plan)
Easy 4-Ingredient Black Bean Corn Soup
Amount Per Serving (1 cup)
Calories 268Calories from Fat 45
% Daily Value*
* Percent Daily Values are based on a 2000 calorie diet.
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