Quick and Spicy Black Bean Soup

Sometimes a hearty, home-cooked meal that’s been carefully prepared and simmered all day is just what one needs....but then other times you just need to eat! Here’s a quick bean soup that can go from pot to table in about 15 minutes. Last week, I doubled the recipe and threw it into a slow cooker (on Low) and came home 5 hours later to dinner.


Here’s to surviving the season, Friends!

Quick and Spicy Black Bean Soup

Ingredients:

2- 15oz. cans Black Beans

1- 16 oz. container medium Salsa (or hotter, if you like)

4- cups chicken broth

Optional Garnishes: cilantro, sour cream, corn chips, cheese.

Directions:

Rinse and drain beans and put all ingredients into a pot. Heat through. Remove ½ of soup to a blender and blend thoroughly. Add back to pot and stir. Serve with a garnish of sour cream and cilantro. Serves 4

Notes: This is a super easy and versatile recipe. I’ve added chopped chicken before. I’ve also skipped the blending and just served it chunkier. My husband spooned his over a bowl of brown rice. My kids ate theirs with plenty of chips and cheese. (oh, and in the picture above, I was short one can of black beans so I substituted some great northern...whatever works!)