3 - 15 ounce cans of black beans, drained & rinsed
2 - cans corn or 1 package frozen corn
1.5 c vegetable broth
1 c salsa
5 t lime juice
3 t ground cumin
1 t garlic, minced
1/2 t smokey tabasco sauce
2 cups cilantro, roughly chopped
1 jalapeno pepper (opt)
4 green onions, sliced (opt)

sour cream (opt)
cheddar cheese (opt)


Take 1.5 cans of black beans and one cup salsa and pulse in food processor until smooth. Pour into a sauce pan on medium heat, add remaining 1.5 cans of black beans, vegetable broth, corn, lime juice, cumin, garlic, cilantro, tabasco and jalapeno. Heat on medium until boiling, simmer for 10 minutes or until its a good consistency. Pour soup into bowls to serve and top with a dollop of sour cream, a sprinkle of cheddar cheese, and some green onion to taste. Leave out the cheddar cheese and sour cream for vegan recipes.

This was so delicious! I looked at a bunch of different recipes for black bean soup and then pulled out ingredients to try in my own. I'm very glad I did. If there is any part that you don't like (except probably the black beans, ha!), I'm sure you could fiddle with it and it'd still come out great. :)

Labels: cooking