Monday, April 17, 2017

Black Bean Soup

This one is very different from the White Bean Soup I shared the other day. It's a little bit spicy and chili-like, and goes well with corn bread or corny chips of some sort. I love beans. Grab a spoon and make a big pot of this to get you through some of these last rainy spring days.

Black Bean Soup

Sauté 1/2 an onion, chopped, for 2-3 minutes, in a little oil, over medium heat.

Add and continue to cook for another 2-3 minutes:
1 red bell pepper, chopped small
chili powder (2-3 teaspoons)
cumin (1-2 teaspoons)
cinnamon (about 1/2 teaspoon)

Stir in:
1 can diced tomatoes
about 2 cups vegetable broth

Season with:
black pepper
garlic powder

black beans (3 cans, drained and rinsed)
frozen corn (1-2 cups)
more broth if needed

Once the corn and beans are heated through, adjust seasonings and serve.

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