About this recipe:This is a delicious recipe for Cajun sweetcorn soup. It's a little different than the traditional Cajun sweetcorn soup, in that it uses beans instead of meat. Try it with corn bread for lunch or dinner.
375ml chicken stock
1 green pepper, chopped
3/4 (400g) tin chopped tomatoes, drained
1 (340g) tin sweetcorn, drained
1/2 teaspoon garlic salt
1/4 teaspoon cayenne pepper
1/4 teaspoon paprika
1 tablespoon vegetable oil
1 leek, chopped
1 clove garlic, chopped
1/2 (400g) tin black beans
Add to shopping list
Turn this recipe into a shopping list you can print, email, view on your mobile or shop online. It's free! Powered by Whisk.com
Method Prep:15min › Cook:30min › Ready in:45min
Mix the stock and water in a pot. Bring to the boil. Stir in the green pepper, tomatoes and sweetcorn. Season with garlic salt, cayenne pepper and paprika. Reduce heat to low and simmer 10 minutes. Transfer 1/2 the mixture to a liquidiser, blend until smooth and return to pot.
Heat the oil in a frying pan over medium heat. Stir in the leek and garlic; cook 5 minutes or until tender. Transfer to liquidiser. Place black beans and about 125ml of the soup into liquidiser. Blend until smooth. Mix into the soup and continue cooking 10 minutes, until heated through.