Its football season!
Which really means that in my house I get to read my books without anyone bothering me. And also I still get to see the cool plays because the partner gets really loud when anything good or bad happens. So basically I just watch the highlight reel. I am fully willing to participate in the grilling, chili, and beer drinking that comes along with the game. And I am not against a little victory whiskey sip!
Fall days here in Minnesota means we still get some gorgeous sunny days. I love opening up our windows and letting the crisp cool air flow through the house while I clean, watch the game, and make some easy black bean soup. To be honest as far as cooking goes, this is my favorite. I love making soup. I get out our dented black pot from the cupboard and stir, hovering over the steamy pot like I’m a witch with a cauldron. I love tossing in the ingredients with abandon, barely able to keep myself from adding eye of newt.
Keep in mind you can always add more chicken broth later if you feel the soup is too thick. Make sure the beans have a fairly runny consistency and that they have been smoothed and fully mixed with the refried beans.
Now at this point, don’t get distracted and burn your beans to the bottom of the pot. I would say this step is the one that needs the most attention. There aren’t many ingredients in the pot yet, so it is important to watch the temperature so that you are heating without burning!
- 2 cans black beans
- 2 cans mild mexican tomatoes with chilis
- 2 cans refried beans
- 1 box 32 ounces chicken or vegetable broth or less.
- 1 cup frozen corn kernels thawed
- 1 diced onion
- 3-5 bay leaves
- 2 teaspoons cumin
- 1/2 teaspoon dried thyme
- 2 teaspoons balsamic vinegar
- 2 teaspoons minced garlic
- 2 teaspoons olive oil
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In large pot (6 quart), add olive oil. Add diced onion and cook over low/medium heat until tender. Add 2 cups of the broth and the 2 cans of refried beans. Stir/whisk until the refried beans have thinned out in the broth. Add black beans, tomatoes, corn, cumin, vinegar, garlic, and thyme. Stir until well combined. Add the remaining broth until soup is to your desired thickness. Add bay leaves, bring soup to simmer and simmer for 30 minutes. Do not eat bay leaves(remove whole bay leaves before serving)
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Serve with: all optional of course
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Sour cream ( I use plain greek yogurt as a sub for this)
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Shredded cheese
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Minced cilantro
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Tortilla chips
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If you have carnivors in your house you can also add chicken for a non-vegetarian version. If you wanted to change the recipe to incorporate raw chicken, you cook the onions and the chicken together until onions are tender and the chicken is fully cooked and then add the rest of the ingredients
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This recipe is also easily cut in 1/2 for a quick easy dinner for 2.
So there you have it. Not only is this soup very inexpensive it is also healthy and a total crowd pleaser! I really can’t rave about this meal enough, I mean seriously you couldn’t ask for a better combination of ease and flavor without having to compromise on anything.
Comment below if you tried out this recipe!
Remember to share this dish. Good friends share good food!
By far the best black bean soup I’ve had the pleasure of making and eating!