Wednesday, December 3, 2008

Black Bean Soup

6-ish cups cooked black beans 
3-4 chopped tomatoes
1-2 cups corn
1 small onion, chopped
1-2 cloves of garlic, minced
Heat to a boil, then reduce heat and simmer for 20 minutes.  Add chopped cilantro and salt to taste, and garnish with sliced avocados.

Faster version:
6 cans black beans (3 drained)
2 black beans cans filled with frozen corn 
1 16 oz package fresh salsa

Heat over medium-heat until heated through.

(We add a spoonful or two of sour cream to each serving and stir it in – cools it off faster for the kids to eat, and takes a little bit of the picante out too.  We also like to eat it with tortilla chips.) J

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