Sunday, September 3, 2017

Black Bean Soup

I am a soup girl. Once we hit September, I am ready for all soup, all the time. The men in my life don't love it as much as I do, but they do let me throw it in our line up from time-to-time and I often make it when I'm the only one eating.

Tonight, I was nursing a major headache during real suppertime, so I missed out on the sandwiches the boys had (it's Sunday night...we don't get fancy around here on Sunday night). I decided it was the perfect opportunity for black bean soup. I'm always forgetting where I found a recipe, so I thought I'd post it here so I can find it later!

Original recipe HERE.

2 cans black beans, rinsed and drained
1 can Rotel
1/2 tbsp. olive oil
1/2 medium onion, diced
3 cloves minced garlic
1/2 tbsp. cumin (I was out so I subbed taco seasoning! Lol!)
1 can chicken broth
1/4 tsp. red pepper flakes (you could leave this out...the Rotel was enough heat!)
1 tsp. worcestershire sauce
salt to taste
shredded cheddar for garnish
sour cream for garnish

1. Add oil to a large pot. Once hot, add onions and sauté until translucent. Add garlic and cumin and sauté for one minute. Add chicken broth. Bring to a simmer.
2.  Add beans and Rotel. Using an immersion blender, blend beans until half of them are well blended. Add worcestershire and red pepper flakes. Once boiling, cover and simmer for 15 minutes. Season with salt to taste.
3. Top with cheese and sour cream and serve with bread for dipping! Enjoy!

1 comment:

pcb said...

This sounds so good to me; think I'll try it!