During the week, quick is the name of the game. The last thing I want to do when I get home from work is to labor over a complicated dish. My standbys are stir-fry, a sandwich with a cut up apple on the side or soup. Soup is one of those meals that allow you to use your day old vegetables that you forgot about in the crisper draw. Add a little chicken stock and your in business. The other day an extra large can of black beans was staring at me, begging to be used. At first I thought black bean burgers then I realized I didn’t have any buns. The more I stared at it, the more frustrated I grew. Until my friend walked into the kitchen and asked, “Are you going to make soup with that? My mom used to make a killer black bean soup”
When I asked for the recipe, he drew a blank. Boys, am I right? So after a little improvisation, Easy Black Bean Soup was born. It takes five ingredients and is so easy to make your five year old could do it. Not without supervision though! There is a subtle heat from the salsa and the protein from the beans means you will be full for hours. Also, Easy Black Bean Soup is healthy, clocking in at only 331 calories per serving. That is if you don’t add shredded cheese and sour cream to the top like I did. I am so glad to add another recipe to my arsenal of quick and easy meals. Sandwiches were losing their luster. Enjoy!
- ½ medium onion, chopped
- 1 tablespoon ground cumin
- 2 cloves of garlic, minced
- 24 ounce can black beans
- 1 cup chicken or vegetable broth
- 1 cup water
- ½ cup of your favorite salsa
- Garnish: Green onions, sour cream, plain greek yogurt, crushed tortilla chips, shredded cheese, etc
- In a dutch oven, saute the diced onion in olive oil until translucent. Add cumin and garlic, cook for another minute. Stir in half the can of undrained black beans, the 1 cup of vegetable broth, the water and salsa. Bring to a simmer. Turn off the heat and with an immersion blender (If you dont have one, get one! It will be one of your most used kitchen tools) blend the soup in the pot. Add the second half of the black beans and bring to a gentle simmer. Garnish to your hearts desire!
Adapted from here