Thursday, February 21, 2013

Black Bean Soup

We had this soup last night and it was so good I just had to share!  Plus, with such few ingredients it makes it pretty fast to make.  I served this with a salad on the side.  It was wonderful.  

It has been so cold in Oklahoma the last couple days I was so happy to be able to curl up with a warm bowl of soup.  That's one of my favorite things about winter.  All the wonderful soups!

Black Bean Soup

Makes About 6 servings
Adapted from a recipe found at Eatingwell

Ingredients You'll Need:

  • 1 tablespoon olive oil
  • 2 cups fresh corn off the cob
  • 1 onion, chopped
  • 1 tablespoon chili powder
  • 1 teaspoon ground cumin
  • 2 15-ounce cans black beans, rinsed
  • 3 1/2 cups chicken broth
  • 1/2 cup prepared salsa (I used Pace Picante Sauce)
  • 1/4 teaspoon salt
  • 1 tablespoon lime juice
  • 6 tablespoons sour cream (optional)


  • Heat oil in a large saucepan over medium heat. Add onions, corn, chili powder, and cumin  and cook, stirring, until the until the onions are translucent.  
  • Add beans, chicken broth, salsa and salt. Bring to a boil.
  • Reduce heat and simmer for 10 minutes. 
  • Remove from the heat and stir in lime juice.
  • Transfer half the soup (about 4 cups) to a blender and puree.  My blender is made out of plastic so it really didn't matter that it was hot.  But if you have a glass blender use caution when dealing with hot liquids.
  • Stir the puree back into the saucepan. It's ready to eat now.
  • And don't forget to top it with a tablespoon of sour cream.  It really add another flavor to the soup! 

What it looks like when all the kiddies are in the pool and the flavors are really starting to get along together =)

This soup is very flavorful.  I bet it would go great with a slice of warm bread and butter as well.  Yummmm

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