Spicy Black Bean and Corn Soup Mix

Prep this zesty soup mix ahead of time for an easy dinner (or food gift!) later. To add a little extra flavor, squeeze a lime wedge over your bowl before digging in.

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  • Makes: 16 servings
  • Makes: 8 servings per jar
  • Start to Finish: 15 mins

Spicy Black Bean and Corn Soup Mix

Directions

  1. For seasoning mix, in a small bowl stir together first seven ingredients (through black pepper).
  2. In two quart canning or other glass jars (or cellophane bags) layer corn, sweet pepper, bouillon powder, onion, and seasoning mix. Top with bay leaves. Divide beans between two resealable plastic bags; seal bags and place in jars. Seal jars. Store in a cool, dry place up to 6 months.

From the Test Kitchen

To Make Soup

Remove beans from one jar soup mix. Rinse beans; drain. In a large saucepan combine beans and 6 cups water. Bring to boiling; reduce heat. Simmer, uncovered, 2 minutes. Remove from heat. Cover and let stand 1 hour. Drain and rinse beans. In a 5- to 6-qt. slow cooker combine beans, remaining soup mix, and 8 cups fresh water. Cover and cook on low 9 to 10 hours or high 4 1/2 to 5 hours or until beans are tender. If desired, top servings with shredded cheddar cheese, sour cream, and/or fresh cilantro and serve with lime wedges. Makes 10 1/2 cups.

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Nutrition Facts (Spicy Black Bean and Corn Soup Mix)

  • Per serving:
  • 186 kcal ,
  • 1 g fat
  • (0 g sat. fat ,
  • 0 g polyunsaturated fat ,
  • 0 g monounsaturated fat ),
  • 0 mg chol. ,
  • 587 mg sodium ,
  • 35 g carb. ,
  • 7 g fiber ,
  • 3 g sugar ,
  • 9 g pro.
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