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A flavorful soup with a southwestern flair. Top with tortilla strips and shredded cheese.

Southwestern Black Bean Soup

    1 – 15.2 oz. whole kernel sweet corn, drained
    1 – 4.5 oz. can mild green chiles
    1 – 15 oz. can diced tomatoes
    1 medium onion, chopped
    2 tablespoons olive oil
    8-10 cups water
    In a large pot, sauté onions in
    olive oil until tender. Add
    contents of the soup package, included spice packet, corn,
    chilies, tomatoes and water.
    Bring to a boil. Cover and cook
    the mixture at a slow, rolling boil
    for approximately 1 ½ - 2 hours,
    or until the beans have reached
    the desired tenderness. Add
    more water if necessary. Salt to taste.
    Makes 10 - 1 cup servings.

    INGREDIENTS: Black Beans, Dehydrated Tomato, Dehydrated Green and Red Bell Pepper, Chili Pepper, Corn Meal, Garlic, Onion, Salt, Red Pepper.


    *Contains natural agricultural product. Despite the use of modern cleaning equipment, it is not always possible to remove all foreign material. Carefully sort and rinse before cooking.

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