July 12, 2008

Black Bean Soup

My husband grew up in a Midwestern family that didn't stray too far into 'new' foods. He remembers a lot of chicken, casseroles and pasta dishes. Although I was raised in the Midwest as well, my family tried a few more 'new' foods than his did, partly because we traveled around the United States more and my parents were a generation younger than his are. In the end it's because of my love of cooking and trying new world and regional foods that he learned to eat everything from onions and peppers to black beans and brussels sprouts. LOL.

My husband now loves black beans. When I saw this recipe a couple months ago I quickly copied it down to my collection as I knew it was exactly what he would love this Fall when our leaves turn golden and the weather turns brisk. Can't wait to make it!

Black Bean Soup
This one comes from Real Simple

1 teaspoon olive oil
2 cups fresh salsa
2 15-ounce cans black beans, drained and rinsed
2 cups chicken or vegetable broth
1 16-ounce can refried black beans
1/2 cup sour cream (optional)
1/4 cup fresh cilantro, roughly chopped (optional)

Heat the oil in a saucepan or large pot over medium heat. Add the salsa and cook, stirring occasionally, for 4 minutes. Add the refried beans, black beans, and broth and bring to a simmer. Cook until warmed through, about 5 minutes. Ladle into bowls. Top with some of the remaining salsa and the sour cream and cilantro (if using).Print Friendly and PDF