Sunday, November 2, 2008

Soupy Sunday

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)

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