Black Bean Soup

When I'm tired after work and really don't feel like standing in the kitchen all night, but still want to eat something hearty and somewhat healthy, soup is an easy fix. I love soup because if you have water or broth, a few cans of veggies and beans, and some spice, you're good to go. And, what's even better is that it makes for great leftovers. Sitting overnight allows the flavors to develop and your next meal is only a microwave oven away.

Here's my recipe for an easy black bean soup:


Ingredients

1 can vegetable broth (14.5 oz)

1/2 of a green bell pepper, diced

1 jalapeno, diced

1/2 of a sweet onion, diced

1 can corn, drained (15 oz)

1 can black beans, drained (15 oz)

1 can stewed tomatoes, chunky or pulsed in the food processor (14.5 oz)

1/2 tsp. salt

1/4 tsp cumin

1/4 tsp chili powder

1/4 cup fresh plain leaf parsley, chopped (or 1 tsp dried)

1/4 cup fresh cilantro, chopped (or 1 tsp dried)

sour cream (optional)
cheddar cheese, shredded (optional)

In a large pot, bring the veggie broth to a boil. Add peppers and onion, and allow to boil for about five minutes to soften. Add remaining ingredients through cilantro. Turn heat down to medium-low, and allow to simmer for about 20 minutes.

Serve with a dollop of sour cream and shredded cheddar on top.

A great side for this soup is corn bread.