I don’t know why but a pot of soup simmering on the stove makes me think of warm and cozy. Plus I find it fills me up and I lose the Christmas weight by eating soup. Are you in the mood for an easy and tasty black bean soup recipe? The soup is great for lunch or dinner with some garlic bread and a salad. Or pulled pork sandwiches. And the best part it is easy.
You know I change things up and this time is no exception. Actually, it is the first time I ever strayed from this recipe.
Since I made it right after Christmas I decided to make the broth from the ham hock. Now, my mother would make Split Pea soup from the ham hock. I am not too fond of it so I decided to use the ham broth in the Black Bean Soup and add some chunks of ham.
And you know what? It tasted good. It does taste a little different but still good. As usual, I will write out the recipe as it is.
I got the recipe several years ago in a booklet for the Entre Nous house tour. I mentioned the tour here. They always have a Sweet Shop and serve some wonderful desserts. In the past, they served this soup along with the pulled pork sandwiches.
This year they only had the desserts and the soup. I got a dessert. Well, I knew I could make the soup myself. I did and it is so good.
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An Easy And Tasty Black Bean Soup Recipe
- 1 Tsp olive oil
- 1 Medium Onion Chopped, about a 1/2 cup
- 3 Cans 15 oz Black Beans
- 1 Can 14.5 oz Fat Free Chicken Broth
- 1 Cup Frozen Whole Kernel Corn
- 1 Can 14 oz Diced Tomatoes with Zesty Green Chilies
- 1 Can 14 oz Rotel Mexican Style Tomatoes with Lime and Cilantro
- 2 Bay Leaves
- 1 Tsp Bottled Garlic
- 1 Tsp Dried Thyme
- 1 Tsp Balsamic Vinegar
- 1/2 Tsp Ground Cumin
- Dash Oregano
- 1/2 Cup Sherry Optional
Cook and stir onion in oil for about 2 minutes, until slightly brown.
Raise heat to high, add 2 cans of beans with their liquid and chicken broth. Stir well.
Puree the remaining can of black beans and add to mixture.
Add corn, tomatoes with juice, and all the seasonings and sherry.
Cover, and bring to a boil. Reduce to low, simmer about 8 minutes, stirring often to prevent sticking.
Remove from heat, remove bay leaves and serve. Optional toppings: shredded cheddar cheese and sour cream.