Speedy Black Bean Soup
"This is fast and easy, tastes even better the day after you make it, and you can embellish it with shredded cheese, crushed tortilla chips, salsa...the options are endless! I wish I could remember where I got it; seems like I've always had it! I like to add a little chipotle powder to "kick it up" a bit! I'm guessing at how many this will serve...because I'm not good at sharing!"
- Ready In:
- 40mins
- Ingredients:
- 10
- Serves:
-
4-6
ingredients
- 1 teaspoon olive oil
- 2⁄3 cup chopped onion
- 2 (15 ounce) cans black beans, ALWAYS include liquid with beans
- 1 (14 1/2 ounce) can fat-free chicken broth or (14 1/2 ounce) can vegetable broth
- 1 (14 ounce) can corn kernels, drained
- 1 (14 1/2 ounce) can Mexican-style stewed tomatoes
- 3 bay leaves
- 1 teaspoon minced garlic
- 1 teaspoon balsamic vinegar
- 1⁄2 teaspoon ground cumin
directions
- Heat oil and cook onions until slightly brown, stirring occasionally.
- Add one can black beans and smash them - I use a potato masher!
- Raise heat to high and add broth and 2nd can of beans, leaving them whole.
- Stir well and add remaining ingredients.
- Stir again, cover, and bring to boil.
- Reduce to low and simmer to let flavors blend, 8-10 minutes, stirring often.
- Remove bay leaves and serve!
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RECIPE SUBMITTED BY
In some circles, I am known as the "pie lady" because I often make pie...I think it's easier to make than cake! I have an extensive pie recipe collection but am certain that it will NEVER be complete! (My muffin recipe collection is also large!) I am a firm believer in experimentation in the cooking department and often give "How To Cook Without A Book" for any appropriate gift-giving occasion! I also enjoy "playing" in the dirt and find that I need Spring because it gets me away from all the extra cooking I do in Winter! My Mom always said, "If you can READ, you can COOK!" and I have no patience for anyone who refuses to read in the kitchen!
