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Easy black bean and corn soup: when a delicious dish is needed in 30 minutes or less

Black bean and corn soup. Courtesy of Julie LeBlanc.

Whether you're coming home from work, school, volunteering or the best adventure of you life, many times you just don't feel like spending an hour in front of a hot stove making dinner. The following recipe is easy, inexpensive and can be made in less than a half an hour. What's more, it's pretty darn delicious, too.

Easy black bean and corn soup

1 16oz. can black beans
1 16 oz. can corn
2 cloves garlic, chopped fine or pressed
1 tsp. cumin
1/2 a medium onion, chopped and divided in half
olive oil
salt & pepper to taste

Pour enough oil to coat the bottom of a small sauce pot and throw in about a 1/4 cup of chopped onion. Once mostly translucent, throw in the garlic and cook for just a couple minutes, lest the garlic burn.

Add in black beans and corn. Do not discard the water from either can. Mix in spices and cook until heated through.

Sprinkle the rest of the chopped onion on top of the individual bowls of soup to serve. Enjoy!

For more local soup havens:

Gator's Dockside at 3842 W Newberry Road

Panache at the Wine and Cheese Gallery at 113 N Main Street

La Familia Cuban Sandwich Shop at 1209 SW 16th Avenue




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