Pantry Black Bean Soup
Total Time: 20 mins
Preparation Time: 5 mins
Cook Time: 15 mins
Ingredients
- Servings: 4
- 1 teaspoon olive oil
- 1 medium onion, chopped
- 2 (15 ounce) cans black beans
- garlic
- 1 (14 ounce) can chicken broth
- 1 can salsa flavored tomato
- 1 teaspoon dried thyme
- 3 bay leaves
- 1/2 teaspoon cumin
- 1 teaspoon vinegar
- 1 (15 ounce) can corn kernels, drained
Recipe
- 1 heat oil in the soup pot on medium heat.
- 2 add onions and cook for 3 minutes, stirring occasionally.
- 3 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.
- 4 add the garlic into the soup pot and cook 1 minute.
- 5 raise the heat to high and add broth.
- 6 both cans of beans and their juice, stir well.
- 7 add tomatoes, thyme, bay leaves, cumin and vinegar and corn if desired.
- 8 cover pot and bring to a boil.
- 9 reduce heat to low and simmer for 8 minutes, or until ready to serve.
- 10 stir often to prevent sticking.
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