It's soup weather! I am going to post one of my favorite soup recipes each Sunday in November.
Southwest Black Bean Soup
Serves 8
Ingredients:
4 cans black beans - drained and rinsed
3 cups vegetable broth
1 can tomatoes
1 cup corn
2 cups chunky salsa
2 t ground cumin
1/4 t cayenne pepper
1 T ground coriander
In a food processor combine 2 cans beans, broth, salsa, 1/2 can tomatoes, and spices. Blend until fairly smooth. Transfer into pot. Add corn and remaining beans and tomatoes. Heat over medium heat.
This is good with a little cheddar cheese on top and warm corn bread.
Awhile back I posted recipes for apricot lentil soup (view here) and squash soup (view here)
Sunday, November 2, 2008
Subscribe to:
Post Comments (Atom)
No comments:
Post a Comment