Tonight for dinner I made Black Bean Soup. I hadn’t made it before so I had to get a little creative and it turned out wonderfully. If you are on a low sodium diet, this is probably not the recipe you want to follow as it uses canned black beans.
Black Bean Soup
3 Cans of Black Bean Soup, undrained
2 Cans of Diced Tomatoes with Green Chilies, undrained
1 Can of Corn, drained
1/2 cup diced onion
1/2 cup chopped celery
1/2 cup chopped carrots
2 cloves garlic
chili powder to taste (optional)
2 Tbsp Canola or Olive Oil
In a dutch oven, heat oil over medium heat and toss in the onion, celery, and carrots. Peel the 2 cloves of garlic and grate them into the pan using the smallest grate possible. A zester works great for this. Watch you fingers! Cook the onion, celery, carrots, and garlic until tender, roughly 15 minutes, stirring occasionally. Once tender, pour in the black beans, tomatoes, and corn. Remember, only drain the corn, everything else goes in liquid and all. Bring to boil over high heat. Add chili powder if desired. Reduce heat to medium once boiling to simmer for 20ish minutes. Stir occasionally. Enjoy!
I forgot to take a picture but I’ll try to remember to take one next time and add it to this post. This soup is extremely filling so keep that in mind and don’t eat 2 pieces of cornbread like I did. I’m stuffed! 😀