Monday, November 19, 2012

Black Bean Soup

This warm thick hearty soup was just perfect on a cold day.  It was really easy to make and very filling and it makes a lot.  I loved coming in the door and having dinner all set to go!

It’s a crockpot recipe but I think you could just put this together and simmer on the back of the stove all day and still have a great meal. 

Black Bean Soup
makes several servings

3 cans black beans (undrained)
1 can diced tomatoes (undrained)
2 cups chicken or vegetable broth
16 oz frozen vegetables
1 cup salsa
1 teaspoon lime juice
garlic salt
toppings: sour cream/Greek yogurt, cheddar cheese, additional salsa
Empty the beans and tomatoes into the crockpot - do not rinse or drain the beans.
Mix in the vegetables and broth.
Cook on low for 8 hours or on high for 5 hours, the longer it cooks the better it tastes.

Before serving, use an immersion blender (or carefully pour small batches into blender) and puree until smooth.

Stir in salsa and lime juice.  Season to taste with garlic salt.

Serve hot with toppings of your choice.

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