Black Bean Soup

Weeknights require quick meals. Bring on the soup.

In addition to this soup being a quick one to whip up, you can also double the recipe and freeze half for a rainy day…or a sunny day, but you get the point!

And I know that it’s still quite hot outside…I mean, come on, we haven’t even made it to the peak of hurricane season yet! But, there’s something so comforting about soup, especially one with a nice kick to it.

Be warned, if you have a husband. Beware of the noises that will ensue after a meal like this.  I totally just embarrassed him. So sorry, my dear. It was too funny not to share, especially considering all the laughing we did after this soup.

Black Bean Soup

adapted from Taste & See That the Lord is Good: A Collection of Recipes by Mount Pleasant Presbyterian Church

Ingredients

•  1 tablespoon olive oil
• 1 onion, chopped
• 2 garlic cloves, minced
• 2 (15 ounce) cans black beans, rinsed and drained
• 1 (14.5 ounce) can stewed tomatoes, drained and chopped
• 2 cups chicken broth (or 2 cups water and 1 bouillon cube)
• 1/2 cup hot salsa
• 1 teaspoon cumin

How-To

1. Sauté the onions and garlic in the olive oil until tender.
2. Add in the beans and the remaining ingredients.
3. Bring to a boil.
4. Reduce heat and simmer, uncovered for at least 15 minutes.
5. (Optional) Pureé half of the soup in a blender such as a Blendtec, then add it back to the soup.
6. Remove from heat.
7. Serve and enjoy!

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