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
shredded cheese
diced tomatoes
crushed chips
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.


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