We LOVE black beans at our house! This soup comes together in a snap, so it’s great for a busy night, or when you just don’t want to spend a lot of time in the kitchen. Add more chiles for more spice!
Spicy Black Bean Soup
3 (15-oz) cans black beans, drained & rinsed
1 T onion flakes
1 can vegetable or chicken broth (1.5 cups)
1 c salsa
1 tsp cumin
2 tsp garlic powder
2 tsp chopped cilantro
1 chipotle chile in adobo sauce, minced, with 1 T of the sauce
2 (4-oz) cans green chiles
salt to taste
several grinds of pepper
Pour 2 cans of the rinsed and drained beans into a blender with the onion flakes. Add broth and puree until slightly chunky. Pour into a medium saucepan over medium heat. Add the third can of beans, along with remaining ingredients. Cook, stirring occasionally, until mixture is hot and bubbling. Add pepper or more cumin to taste. Makes 6 1-cup servings.
*Sometimes I use previously cooked and frozen black beans (love my pressure cooker!) instead of canned. Much cheaper.
*Use 1 1/3 cups black beans for each 15 oz can.
*This recipe is easily doubled
