Pantry Black Bean Soup

Recipe by James Craig
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READY IN: 20mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Heat oil in the soup pot on medium heat.
  • Add onions and cook for 3 minutes, stirring occasionally.
  • While onions brown slightly, pour 1 can of beans and juice into a large cereal bowl using the back of a serving sized spoon, mash the beans until they are broken up and pasty.
  • Add the garlic into the soup pot and cook 1 minute.
  • Raise the heat to high and add broth.
  • Both cans of beans and their juice, stir well.
  • Add tomatoes, thyme, bay leaves, cumin and vinegar and corn if desired.
  • Cover pot and bring to a boil.
  • Reduce heat to low and simmer for 8 minutes, or until ready to serve.
  • Stir often to prevent sticking.
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