Simple Chili Black Bean Soup
Sep. 23, 2011 6:54 pm
Updated: Sep. 23, 2011 8:00 pm
Days in the Chicago metro area are getting cooler and cooler with each passing day. This is a comforting soup to ward off the chill, using pantry items.
1, 15 oz. can black beans, undrained
1, 14.5 oz. can diced tomatoes
1/2 cup beef broth (freeze remaining for future batches or other soups
1 cup drained canned corn (or thawed frozen corn)
1 teaspoon each chili powder, ground cumin, onion powder and garlic powder
Reserve 1/3 cup beans. Put remaining beans with their liquid in a blender or food processor fitted with metal blade. Puree until smooth.
Place bean puree and tomatoes into a medium sauce pan. Stir in remaining ingredients and reserved beans. Bring to a boil over medium high heat, stirring occasional. Lower heat to a simmer and simmer 10 minutes to blend flavors. Serves 4.
Try some of these optional garnishes:
Shredded Cheddar cheese, sour cream, chopped fresh cilantro, diced avocado,sliced green onions