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Roasted Corn Soup
Source: dLife

Roasted corn and kidney beans make a sweet and savory soup.

Prep Time: 30 minutes
Cook Time: 45 minutes
Difficulty: Intermediate

Nutrition Facts

Makes 6 servings
Amount Per Serving
Calories 259.4
Total Carbs 31.9 g
Dietary Fiber 11.3 g
Sugars 9.0 g
Total Fat 7.6 g
Saturated Fat 2.8 g
Unsaturated Fat 0.5 g
Potassium 369.9 mg
Protein 16.5 g
Sodium 379.8 mg
Dietary Exchanges
1/2 Fat , 1 1/2 Meat , 2 1/2 Starch
See the Detailed Nutritional Analysis
Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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1 tsp  Butter, unsalted
5 each  Corn, cob, large
0 1/2 tsp  canola oil
0 1/2 lb  boneless pork chops
6 cup  cold water
15 oz  Beans, kidney, unsalted, fat free, canned
0 1/2 tsp  salt
0.125 tsp  black pepper
  1. Preheat broiler. Brush the melted butter onto the corn. Broil 6 inches from the broiler for 10 minutes. Turn the corn over; broil 10 minutes longer. After cooling the corn, cut the kernels from the cob and set aside.
  2. Heat the canola oil in a large heavy saucepan. Sear the pork cubes on all sides, stirring constantly for 10 minutes. Add the water, roasted corn, kidney beans, salt, and pepper. Bring to a boil, reduce heat to low, and simmer for 45 minutes longer.

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