Thursday, February 11, 2010

Super-Easy Black Bean Soup

Thanks to my mom for this recipe! It's made from things I always have on hand, and it takes about 20 minutes from start to finish with only 5 minutes of work. As usual, I don't measure - I just throw things in. I think the only way to mess this recipe up is to overdo the chili powder or use salsa that's too hot for your taste. To make a small pot, I use one can of black beans; to make enough for three or four people I use two cans.

Super-Easy Black Bean Soup
(serves 2+)


  • Black beans (canned or cooked, with their liquid)
  • Salsa (about 1 cup for each can of black beans - I use Pace picante mild)
  • Broth (I use vegetable broth, my mom uses chicken)
  • Chili powder and cumin
  • Frozen or fresh corn (optional)
  • Tortilla chips, shredded cheese (Monterrey, Pepper Jack, or Cheddar are good), sour cream for serving
  1. Dump can(s) of black beans in a saucepan without rinsing.
  2. Pour in salsa, corn (as much as you want - I like a lot!), chili powder (a couple shakes, maybe 1/2 tsp?), a couple pinches of cumin, and broth to make the amount you want. You can also throw in some chips to thicken the soup.
  3. Bring to a boil and boil for 10-15 minutes.
  4. Simmer until ready to eat. Serve with crumbled tortilla chips, shredded cheese, and sour cream.

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