Saturday, July 31, 2010

Pantry Ready Black bean soup

From Delicious Living May 2010

Serves 4
Great with cornbread muffins

1 tsp. olive oil
1 medium red or green bell pepper, chopped
2 tsp. chopped garlic
1 14 ounce can chopped tomatoes with juice
1 4 ounce can chopped green chilies
1 cup frozen corn kernels
1 T. dried thyme
1 T. ground cumin
2 c. vegetable or chicken broth
4 16 ounce cans black beans rinsed and drained

In large pot over medium heat, combine oil, bell pepper, and garlic. Saute for a few minutes until tender. (don't let garlic brown)

Add remaining ingredients and bring to boil. Reduce heat and simmer 10 minutes. Puree 2 cups of the mixture in a blender and return to pot. Taste and adjust seasoning with salt and more spices. Heat through and serve.

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