Speedy Black Bean Soup
- Ready In:
- 40mins
- Ingredients:
- 10
- Serves:
-
4-6
ingredients
- 1 teaspoon olive oil
- 2⁄3 cup chopped onion
- 2 (15 ounce) cans black beans, ALWAYS include liquid with beans
- 1 (14 1/2 ounce) can fat-free chicken broth or (14 1/2 ounce) can vegetable broth
- 1 (14 ounce) can corn kernels, drained
- 1 (14 1/2 ounce) can Mexican-style stewed tomatoes
- 3 bay leaves
- 1 teaspoon minced garlic
- 1 teaspoon balsamic vinegar
- 1⁄2 teaspoon ground cumin
directions
- Heat oil and cook onions until slightly brown, stirring occasionally.
- Add one can black beans and smash them - I use a potato masher!
- Raise heat to high and add broth and 2nd can of beans, leaving them whole.
- Stir well and add remaining ingredients.
- Stir again, cover, and bring to boil.
- Reduce to low and simmer to let flavors blend, 8-10 minutes, stirring often.
- Remove bay leaves and serve!
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RECIPE SUBMITTED BY
In some circles, I am known as the "pie lady" because I often make pie...I think it's easier to make than cake! I have an extensive pie recipe collection but am certain that it will NEVER be complete! (My muffin recipe collection is also large!) I am a firm believer in experimentation in the cooking department and often give "How To Cook Without A Book" for any appropriate gift-giving occasion! I also enjoy "playing" in the dirt and find that I need Spring because it gets me away from all the extra cooking I do in Winter! My Mom always said, "If you can READ, you can COOK!" and I have no patience for anyone who refuses to read in the kitchen!