It is COLD here in Nashville, and on cold days, I like to eat warm soup! Here’s a new recipe I thought I’d share for all you fellow soup-lovers. I made this one a few days ago, and it was so good!
Southwestern Black Bean Soup
1 Tbsp vegetable oil (I used olive oil)
2/3 cup chopped onions
1 Tbsp ground cumin
4 (15-ounce) cans black beans, undrained, divided
2 cans southwestern corn (I used mexicorn)
1 (15-ounce) can chicken broth
3 cups medium chunky salsa
Juice & zest of 1 lime
1/4 cup chopped cilantro
1.) Heat oil in a large saucepan. Add onions and cumin and cook over medium heat until the onions are tender.
2.) Puree 2 cans of beans with their liquid and chicken broth in a blender. Add to saucepan.
3.) Stir remaining cans of beans, corn, salsa, lime juice and zest, and cilantro. Bring to a boil. Reduce heat to low and simmer 30 minutes.
4.) Serve hot & enjoy!
NOTE:
Instead of using a blender, I used my little hand blender like this one and it worked great (love that thing!).
If you’re in need of a big stock pot for soups and such, I just got this one, and I like it a lot!
I also added cubed baked chicken and leftover brown rice, and it was great! I would definitely suggest adding those. It made it the consistency of a gumbo. Just make sure you cook them separately and add them once the soup is done simmering.
I sprinkled chopped cilantro on top before serving to make it pretty - and because I love cilantro! {Remember I’m the only girl in our house, so I have to get creative with pretty around here!} You can also serve it with a dollop of sour cream if you’d like.
If you try it, enjoy & STAY WARM!!!
