Black Bean Soup....

 Another recipe for you on a blustery autumn day....Black Bean Soup

Black Bean Soup

2 - 15 oz cans of seasoned black beans 

                          (Andy's Test Kitchen loves Kuner's black beans with cumin and chili spices for this recipe, available at Andy's Market)

1- 15 oz can refried beans

2-  15 oz cans Mexican style stewed tomatoes

1-  11.5oz can of V-8 juice

1 cup of frozen corn

1/2-3/4 cup diced fresh cilantro

the juice of one lime

Serving Suggestions:

-Serve over brown rice

-Serve with chips

-Top with a dollop of sour cream

-Serve with a variety of toppings such as

green onions

avocado

shredded cheese

diced tomatoes

crushed chips

olives

extra salsa

lime wedges to squeeze extra lime over soup

In soup pot combine beans, tomatoes, corn, V-8 juice and freshly squeezed lime juice.  Cook on medium high heat until soup begins to bubble.

Add chopped cilantro and stir.  Soup is ready to serve.

This soup was a great family friendly treat.  If you cook with a mild Mexican stewed tomato it is even taste for the kiddos.  We served this soup over rice and found that to be a great addition.  Our favorite toppings were extra lime juice squeezed over the soup, sour cream, cheese and green onions.  Some chips on the side were great for dipping also.

Enjoy!