I’ve gotten several (okay, two) requests for my black bean soup recipe since my Menu Plan post for this week so I thought I would go ahead and share it here.
Black Bean Soup
1 medium white onion, diced
2 or 3 large carrots, peeled and diced
2 or 3 celery stalks, diced
1 cup fiesta corn
3 cans black beans, not drained
2 10 oz. cans rotel diced tomatoes and green chilies
3 gloves garlic, minced or crushed
1 bunch cilantro, chopped
Heat a tablespoon or so of olive oil in large pot. Saute onions, carrots, and celery until tender. Add garlic and saute for a minute. Add corn, rotel, and black beans. Bring to a boil. Reduce heat and simmer for 30 minutes or until you are ready to eat. Add cilantro. Serve with a dollop of sour cream or corn tortilla strips.
This makes about 8 1.25 cup servings. I froze two servings of this batch and promised myself to actually eat them so I will let you know if it freezes well.
And just for fun, here’s a pic of my lunch from yesterday which included the soup!
Clockwise from upper left: Bell pepper strips, Otria Greek Yogurt Dip, Black Bean Soup with corn tortillas, low-fat sour cream & hot sauce, pineapple chunks
I thought about photographing the cooking process a la The Pioneer Woman, but I am a bad blogger. Recipe posting is new to me so if it is something I start to do more regularly, I promise to take more pics!
UPDATE: I forgot to post where I got this recipe. Seriously, I am a terrible blogger sometimes. It is actually from the back of a can of black beans, the Ranch Style brand.
PS – Seriously, pictures from the iPhone 4 are amazeballs. Seriously.