It’s chilly here today – almost like Spring and Summer got mixed up. It was warm in February/March and now that we’re knocking on the door of May it decides to be cool and windy. Go figure.

Because it was in the 40’s this morning and my little toes were frozen, I decided soup would be a good bet for lunch today.  And because I have been craving black bean soup from my favorite restaurant and they only make it on Wednesdays (and I never seem to get out on Wednesdays for lunch) I decided that I’d make some here at home.

Traditionally, I make black bean soup from dried beans. It’s a labor-intensive, time-consuming process which is really not worth it because I’m the only one in my house who really likes black bean soup.  SuperMan will eat it, but it probably isn’t his first choice of things to eat.  The girls are grossed out by it and won’t even give it a try (hoping one day that changes)

So, because of this, I rarely make black bean soup at home – and eat it out almost as rarely because, as I said earlier, my favorite place to eat it only makes it once a week and I am not usually there on that day to eat it.

I decided today to do a little experiment and try making some using canned black beans. I keep these on hand all the time as I love them in chili and in my quesadillas, etc.  So, why not, I thought?

The result was yummy goodness.

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I thoroughly enjoyed my little bowl of goodness and have enough for lunch all week, unless SuperMan decides to sample some himself one day.

Super easy and super quick to make. I think I made it from beginning to end in less than 20 minutes.  It would make a great meatless meal one night.

Black Bean Soup

Ingredients:

2 cans black beans, drained & rinsed
1 can fire-roasted tomatoes (you can substitute a jar of salsa or can of diced tomatoes with chilies if you don’t have these)
1 Tbsp minced garlic
1/4 cup minced onion (about 1/4 of a small onion)
1 Tbsp cumin
1 tsp chili powder
1 tsp cilantro (dried)
~ 1 cup chicken broth
olive oil
salt/pepper

  1. In a small stock pot, heat the olive oil and sauté the onion & garlic until onions begin to become translucent. Be careful not to burn the garlic. (use medium heat)
  2. While this is sautéing, rinse your beans and dump them, along with the tomatoes, in a food processor.  Pulse a few times until the beans are slightly creamy. You can determine how “chunky” or creamy you want this to be.
  3. Add the tomato/bean mixture to the stock pot.
  4. Add chicken broth until soup is desired consistency.
  5. Add cumin, chili powder, cilantro & salt/pepper.  Simmer 5-10 minutes, stirring occasionally, until everything is hot & flavors combine.
  6. Serve with a dollop of sour cream and some tortilla chips.
I also added about 3-4 tsp of my favorite tomatillo salsa to my soup when I ate it.

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