Easy Peasy Black Bean Soup

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! 😀

Advertisements
This entry was posted in Eating, Random, Recipes. Bookmark the permalink.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s