Anyway, today I made this super-fast, delicious soup. I served it with quesadillas on jalapeno and lime flavored tortillas from Trader Joe's. The kids could either use the quesadilla wedges to dip into the soup, or eat them plain. My son ate 5 bowls of the soup. No you did not read that wrong. I said 5 bowls. I had hoped to have leftovers for tomorrow, but no. He emptied the pot. Oh, and yes, he still ate meatloaf for dinner with second helpings.
I found this recipe years ago in Cooking Light magazine, and I don't even know if I have the original paper anymore. My current version of the soup is the almost exactly the same, so I'll give credit there, just in case. Anyway, it goes something like this:
Instant Black Bean Soup
2 cans black beans (I used homemade crock-pot black beans that I had frozen)
1/2 jar of organic salsa (I used spicy--that's how we roll)
1/2 bag of frozen corn
1 TBS chili powder
1 cup chicken stock (I used 3 cups stock because my daughter loves broth)
leftover cubed chicken (optional)
green onions, cilantro (chopped, optional)
shredded cheese
sour cream
(Cooking Light calls for fat-free stuff but I don't believe in fat free food. There. That is a discussion for a different day.)
Simmer all the ingredients together for about 15 minutes, serve topped with shredded cheese and sour cream. Present with quesadilla wedges or organic chips and guacamole, and you have a delicious and healthy lunch!
Yum!
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