Fall Soup Favorite!

Since it feels like fall now, I am excited to bring soup back into my "dinner mix". I have a lot of favorites, which I will share along the way, but this is my #1 (initially introduced by my delightful SIL, Courtney!) Really healthy and everyone loves it! Here is the original recipe: http://recipes.sparkpeople.com/recipe-detail.asp?recipe=857318) I change it a bit every time, below is my version. 

Black Bean Soup: 

  • warm up 2T canola oil in dutch oven
  • add tons of veggies (carrots, celery, onion, peppers..anything you want) 
  • cover and cook until soft (med heat)                                                                          
  • when soft add 3 cans black beans (Ranch Style Black Beans are best, sometimes I use low Sodium black beans)                                                                                                   
  • 2 cans mild Ro-tel (dont do mild if you like really spicy)
  • 2 cans tomato sauce (or more depending on how many veggies you use)  
  • 2 cans diced tomatoes
  • small bundle or "fist full" of cilantro                            

cook for 1 hour or more (depending on time, I cook it for a couple of hours at least), (you can add groud flax seed or anything you want to sneak in), then blend it with my hand blender (or leave it chunky) - I like to blend because you can sneak ANYTHING in without complaining!  
*add 1 can mexican style corn- after blending
*** I serve this with Corn bread (packaged- trade out milk for water and add 1 small can of corn or creamy corn makes it amazing, then bake) top soup with sour cream and cheese if you wish.

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