My "sister" needs this post up today so...here it is! A simple quick soup that tastes darn good for how quickly it comes together. Of course, it's better the next day but when isn't that the case?!? Serve with tortilla chips (crush them in your bowl) and shredded Mexican cheese!
SPEEDY BLACK BEAN SOUP - 3 or 4 quart pot
1 tsp olive oil Heat oil. Add onions and cook til just beginning to
3/4 cup chopped onions brown, stirring occasionally.
2 cans (~15 oz each) black beans, with liquid Add one can of beans and
1 can (14 1/2 oz) chicken broth (I use low-sodium) MASH. Raise heat
1 can corn kernels, drained to high, add broth and whole
1 can (14 1/2 oz) Mexican-style stewed tomatoes beans. Stir well.
2-3 bay leaves Add corn, then remaining
1 tsp minced garlic ingredients. Cover and bring
1 tsp balsamic vinegar to boil. Reduce heat to low and
1/2 tsp ground cumin simmer to let flavors blend (8-10
minutes) stirring often to prevent
This recipe is one of those I-need-to-warm-up-right-now soups. Also, it's easily made "hotter" by using different tomato blends or just add your own touch!