Pantry Black Bean Soup
- Ready In:
- 20mins
- Ingredients:
- 11
- Serves:
-
4
ingredients
- 4.92 ml olive oil
- 1 medium onion, chopped
- 2 (850.48 g) can black beans
- garlic
- 396.89 g can chicken broth
- 1 can salsa flavored tomatoes
- 4.92 ml dried thyme
- 3 bay leaves
- 2.46 ml cumin
- 4.92 ml vinegar
- 425.24 g can corn kernels, drained
directions
- Heat oil in the soup pot on medium heat.
- Add onions and cook for 3 minutes, stirring occasionally.
- While onions brown slightly, pour 1 can of beans and juice into a large cereal bowl using the back of a serving sized spoon, mash the beans until they are broken up and pasty.
- Add the garlic into the soup pot and cook 1 minute.
- Raise the heat to high and add broth.
- Both cans of beans and their juice, stir well.
- Add tomatoes, thyme, bay leaves, cumin and vinegar and corn if desired.
- Cover pot and bring to a boil.
- Reduce heat to low and simmer for 8 minutes, or until ready to serve.
- Stir often to prevent sticking.
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Reviews
-
This was very good and it was ready in no time. It was especially nice to be able make dinner without having to go to the grocery store first. I used creamed corn and petite-diced tomatoes (what I had on hand) and added a diced potato. I added a pinch of sugar, some chili powder and ground black pepper, too, to kick up the flavor because I didn't have salsa flavored tomatoes. Definitely a keeper (and I think I will stick with the creamed corn - it worked really well). Thanks! (I originally gave it 4 stars, but had it again the next day and it was even better, so it's been bumped up!)
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This was a great soup to have on this cold day. It's so easy and fast to prepare. I didn't have any salsa flavored tomatoes so I added a can of plain ones and a couple of tablespoons of prepared Sofrito. At the end, I added a can of cooked chicken to the soup to make it a little heartier for dinner. Thank you for this recipe! I will definitely be making this again!
RECIPE SUBMITTED BY
James Craig
Mesa, Arizona