Today for lunch Kristy made a delicious Sourhwestern Black Bean soup. She found a recipe online and has tweeked it several times so that now the recipe is truly hers.
It is thick and rich. Full of fiber. It was a treat to have her cook lunch for me. A cook always loves to be "cooked" for. Thanks Kristy!!!
Southwestern Black Bean Soup
Ingredients:
3 cans black beans (Rinsed and drained)
2 cups black bean and corn salsa
3 cups water
1 tsp chili powder
1tsp cumin
1tsp salt
Fresh cilantro, shredded cheese and tortilla chips for topping
Directions:
1. Rinse and drain black beans. Place in saucepan.
2. Add salsa, water, salt and spices to the pan. Stir together.
3. Bring to a boil, then reduce heat and simmer for 10 minutes.
4. Divide soup in half . Use immersion blender or regular blender to purée 1/2 of the soup. Combine both halves of the soup back into the saucepan.
5. Serve with garnishes... Cheese, sour cream, chips and cilantro.
This soup is hearty and tasty on a chilly winter's day.
Happy Trails,
Mtn Mama
Posted with Blogsy
Ooo. I just happen to have these ingredients so. . .Guess this will be the soup of the week for us here.
ReplyDeleteLooks like yall had a wonderful holiday and life is good your direction.