Cornandkidneybeansoup Recipes

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KIDNEY BEAN SOUP



Kidney Bean Soup image

This is a good hearty soup that is delicious served over rice. An all time favorite of my husband's. This soup gets very thick the next day, so you might want to add more water then. Enjoy.

Provided by Tracey

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Beans and Peas

Time 2h20m

Yield 8

Number Of Ingredients 9

3 pork chops
3 carrots, sliced
3 celery, chopped
1 cup canned whole tomatoes, chopped
1 onion, chopped
2 (19 ounce) cans kidney beans
2 potatoes, cubed
2 cubes beef bouillon cube
salt to taste

Steps:

  • Place meat, carrots, celery, and tomatoes in a large pot over medium heat. Fill with water to completely cover meat, almost to the top of the pot. Bring to a boil, then reduce heat and simmer 90 minutes.
  • In a frying pan, fry chopped onions until browned; put aside.
  • To the soup pot, add kidney beans with their liquid, potatoes and fried onions; cook until potatoes are tender, about 20 minutes. Add the beef bouillon cubes, and cook for 5 minutes. Add salt to taste. Serve.

Nutrition Facts : Calories 300.5 calories, Carbohydrate 36 g, Cholesterol 29.7 mg, Fat 10.7 g, Fiber 11 g, Protein 15.8 g, SaturatedFat 3.5 g, Sodium 627.3 mg, Sugar 3.7 g

KIDNEY BEANS AND CORN



Kidney Beans and Corn image

Kidney beans, corn, and red onion combine for a delicious dish that works well with rice or quinoa. This could also be served as a very hearty soup or chili.

Provided by Bethany Mulkern Colavito

Categories     Side Dish     Vegetables     Corn

Time 45m

Yield 4

Number Of Ingredients 11

2 tablespoons olive oil
4 cloves garlic, minced
½ red onion, chopped
1 green bell pepper, seeded and chopped
1 tablespoon cumin
1 teaspoon ground dry mustard
ground cayenne pepper to taste
salt to taste
ground black pepper to taste
1 (16 ounce) can kidney beans, with liquid
1 (15.25 ounce) can whole kernel corn, with liquid

Steps:

  • Heat the olive oil in a skillet over medium-high heat, and cook garlic and onion until onion is tender. Stir in the green bell pepper, and cook until tender but firm. Season with cumin, mustard, cayenne pepper, salt, and black pepper.
  • Stir the kidney beans with liquid and corn with liquid into the skillet. Bring to a boil, reduce heat to medium, and continue cooking 20 minutes, stirring occasionally. Serve immediately.

Nutrition Facts : Calories 267.3 calories, Carbohydrate 42 g, Fat 8.9 g, Fiber 10 g, Protein 10 g, SaturatedFat 1.2 g, Sodium 564.1 mg, Sugar 4.6 g

CORN AND KIDNEY BEAN SOUP



Corn and Kidney Bean Soup image

Make and share this Corn and Kidney Bean Soup recipe from Food.com.

Provided by NELady

Categories     Corn

Time 2h15m

Yield 6 , 6 serving(s)

Number Of Ingredients 13

2 (15 ounce) cans red kidney beans, drained and rinsed
1 (10 ounce) package frozen corn kernels, thawed and drained
1 tablespoon vegetable oil
1 small green bell peppers (about 1/2 cup) or 1 small red bell pepper, cored, seeded, and chopped (about 1/2 cup)
1/4 cup finely chopped yellow onion
1 large garlic clove, finely chopped
1 (28 ounce) can diced tomatoes, drained
1 3/4 cups beef stock
1 1/2 cups tomato juice
1 tablespoon chili powder
1 teaspoon ground cumin
4 ounces shredded cheddar cheese (about 1 cup)
tortilla chips (optional) or warm flour tortilla (optional)

Steps:

  • In a 6-quart Dutch oven, heat the oil over moderate heat for 1 minute. Add the bell pepper, onion, and garlic and saute for 5 minutes, or until the onion is translucent. Add the beans, tomatoes, stock, tomato juice, and corn. Stir in the chili powder and cumin.
  • Bring the soup to a boil over high heat. Reduce the heat to low and cook, uncovered, stirring occasionally, for 15 minutes.
  • Ladle soup into individual soup bowls and sprinkle each with some of the cheese. Serve immediately with tortilla chips or warm flour tortillas, if desired.

Nutrition Facts : Calories 381.9, Fat 10.3, SaturatedFat 4.6, Cholesterol 19.9, Sodium 814.7, Carbohydrate 56.4, Fiber 14.4, Sugar 8.3, Protein 21.2

CORN, CILANTRO AND BLACK BEAN SOUP



Corn, Cilantro and Black Bean Soup image

Provided by Food Network

Time 1h10m

Yield 4 servings

Number Of Ingredients 13

2 tablespoons olive oil
1 onion, finely chopped (1 cup)
2 garlic cloves, minced
1 teaspoon ground cumin
2 cups chicken broth
4 cups water
1 large bunch fresh cilantro, rinsed
1 package (10 ounces) thawed frozen corn kernels
1 can (15 ounces) black beans, rinsed and drained
1 to 2 tablespoons lime juice
Salt and cayenne pepper
1/4 cup sour cream, regular or low fat, optional
2 tablespoons pimento, cut into thin strips

Steps:

  • Heat olive oil in a saucepan. When hot, add the onion, cover and cook over low heat for 5 minutes or until tender. Add the garlic and cumin and saute for 10 seconds to release their aroma. Add the broth and water and bring to a simmer.
  • While the liquid is coming to a simmer, with a knife separate the cilantro leaves from the stems. If you wish, wrap the stems well with string and add to the broth to infuse the liquid with more cilantro flavor. When the liquid is at a simmer, add the corn and beans and simmer for 5 to 10 minutes just to heat the ingredients well. Meanwhile chop the cilantro leaves you need anywhere from 1/2 to 1 cup of chopped leaves. Add the cilantro leaves and immediately remove the soup from the heat. Discard the cilantro stems. Add the lime juice and season to taste with salt and cayenne pepper. Ladle the soup out and garnish each portion with sour cream and garnish the sour cream with pimento. Variation: to turn this into a main course soup, add 12 ounces of strips of raw chicken when you add the beans and corn. Or add 12 ounces chopped cleaned shrimp after you have added the beans and corn and cook for 2 minutes to cook through.

CORN 'N' BEAN BAKE



Corn 'n' Bean Bake image

Surprise your family when you put this green bean dish with a twist on the table. Whole kernel corn and buttery crackers bring a new taste to this creamy casserole. -Nellie Perdue, Summer Shade, Kentucky

Provided by Taste of Home

Categories     Side Dishes

Time 40m

Yield 6 servings.

Number Of Ingredients 5

1 package (16 ounces) frozen cut green beans
1 can (15-1/4 ounces) whole kernel corn, drained
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
1 cup shredded cheddar cheese, divided
1/2 cup crushed Ritz crackers (about 12 crackers)

Steps:

  • Preheat oven to 350°. In a large bowl, combine beans, corn, soup and 1/2 cup cheese. Spoon into a greased 2-qt. baking dish. Top with crackers and remaining cheese. , Bake, uncovered, 35 minutes or until heated through.

Nutrition Facts :

ZIPPY BEANS AND CORN



Zippy Beans and Corn image

Onion and hot pepper sauce spark up the flavor of this unique side dish that is shared by Marsha Ransom of South Haven, Michigan.

Provided by Taste of Home

Categories     Side Dishes

Time 10m

Yield 4 servings.

Number Of Ingredients 6

1 medium onion, cut into 1/4-inch wedges
1 tablespoon vegetable oil
1 can (16 ounces) baked beans
1 package (10 ounces) frozen corn
2 teaspoons vinegar
1/2 teaspoon hot pepper sauce

Steps:

  • In a saucepan, saute onion in oil until tender. Add beans and corn; bring to a boil. Reduce heat; cover and simmer for 5 minutes or until heated through. Stir in vinegar and hot pepper sauce.

Nutrition Facts : Calories 228 calories, Fat 6g fat (1g saturated fat), Cholesterol 8mg cholesterol, Sodium 477mg sodium, Carbohydrate 41g carbohydrate (11g sugars, Fiber 9g fiber), Protein 9g protein.

BLACK BEAN AND CORN SOUP



Black Bean and Corn Soup image

From Pillsbury's Fast and Healthy cookbook. This is an easy but yummy soup recipe that kids love. Give it a try!

Provided by Loves2Teach

Categories     One Dish Meal

Time 30m

Yield 5 serving(s)

Number Of Ingredients 7

3/4 lb lean ground beef
2 cups frozen whole kernel corn
2 (15 ounce) cans black beans, drained and rinsed
1 (14 1/2 ounce) can diced tomatoes, undrained
1 (14 1/2 ounce) can ready-to-serve beef broth
1 teaspoon cumin
3 teaspoons chili powder

Steps:

  • Spray dutch oven with nonstick cooking spray.
  • Add ground beef; cook over med high heat until browned.
  • Drain on paper towels and return to dutch oven.
  • Add all remaining ingredients, mix well.
  • Bring to a boil.
  • Reduce heat, cover and simmer 15 minutes to blend flavors.

Nutrition Facts : Calories 388.9, Fat 8.5, SaturatedFat 3.1, Cholesterol 44.2, Sodium 706.7, Carbohydrate 50.3, Fiber 14, Sugar 3.3, Protein 31.3

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