Sometimes you need something hearty, but not heavy. Something that will sustain you, but not send you into food-coma peril. Or take away too much of your cash.
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This will do the trick. Especially on a rainy, groggy day like today. If I had planned in advance, we would have made this with dried beans and fresh tomatoes!
Also, Amazon has a lot of their cooking magazines on a sale today!
Black Bean Soup
makes 8 servings
1 onion, sliced
2 T. olive oil
6 14oz. cans black beans
2 14oz cans diced tomatoes
3 cups chicken broth
3/4 cup cilantro leaves
2 t. salt
2 T. cumin
2 T. lime juice
toppings for serving (optional): sour cream, shredded cheese, lime wedges, fresh cilantro, crushed tortilla chips, hot sauce
Heat onion and oil in a large pot until inion softens.
Add four cans black beans (with juice), one can tomatoes (with juice), and three cups chicken broth, stir together and heat until just starting to boil.
Transfer to blender or food processor and add in cilantro, process until smooth.
Return to put and add remaining two cans of beans (drained), one can of tomatoes, salt, cumin and lime juice.
Serve hot with desired toppings or freeze up to three months.
To heat from frozen, defrost in refrigerator overnight, or on counter for the afternoon and re-heat in a pot on the stove.
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AND I also added a can of corn…just for good measure.