Boy do I have two recipes for you!

Today, the weather in Indiana was cloudy, cold, and slightly drizzly…the perfect fall weather for soup.  Cornbread is one of my favorite things to enjoy with soup, and I had a healthier recipe I wanted to try but I just needed a main dish component to go with it.  I found a black bean soup recipe on and decided to give it a whirl.

Let me tell you, this soup was so delicious!! Brian gobbled his up along with two of the cornbread muffins which were soft, doughy, slightly sweet and totally yummy.

Black Bean Soup (adapted from


  • 1 15 oz can black beans rinsed and drained
  • 2 cups of chicken or vegetable broth
  • 1 cup chopped tomato
  • 1 bunch green onions
  • 1 tsp ground cumin
  • 1 tsp garlic salt
  • 2 Tbsp lime juice
  • Salt and pepper to taste
Put all ingredients into the blender and blend until desired consistency.  Not too smooth, leave it a little bit chunky for texture.  Place in a large pot and bring to a boil to heat.  Garnish with jalepenos and green onions to taste.
Makes 4 servings:  Calories–149.4g  Total Fat–.7g  Total Carbohydrates–28.3g  Protein–8.5g  Fiber–8.8
Super Moist Corn Muffins (adapted from
  • 1 cup canned cream-style corn
  • 2/3 cup flour
  • 1/2 cup yellow cornmeal
  • 1/2 cup egg beaters
  • 1/2 cup 0% Fage Plain Greek Yogurt
  • 2 Tbsp Splenda (granulated)
  • 1 1/2 tsp baking powder
  • 1/4 tsp salt
Preheat oven to 375 degrees.  Combine all wet ingredients in a small bowl (cream-style corn, egg beaters, greek yogurt).  In a larger bowl, combine the flour, cornmeal, splenda, baking powder and salt.  Combine the dry mix and the wet mix.  Pour into 12 greased muffin tins.  Bake in the oven for 15 minutes until golden brown.  Remove from the oven and allow to cool slightly before serving.
Makes 12 servings:  Calories–84.9g  Total Fat–.5g  Total Carbohydrate–17.4g  Fiber–1.2g  Protein–3.3g
Both of these recipes are simple and delicious!  Enjoy 🙂

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