Fall is here and the weather's finally cool enough to think "soup". The St. Petersburg Times featured an article on 25 quick recipes that sound easy (and yummy). I went right for the Black Bean and Corn Soup--healthy and tasty.
Yes--there's a whole jalapeno in there, but the soup is not spicy. My only complaint was that the soup was a little thin and 1 cup of corn looked a bit lonely. So I added 2 cups.
I plan to make this again--with either a little less chicken broth or more black beans.
Black Bean and Corn Soup
1 onion, chopped
1 jalapeno, diced
1 clove garlic, diced
4 cups chicken broth
2 cans drained black beans
1 tsp cumin
1 cup frozen corn kernels (I used 2 cups)
sour cream (optional)
1- Saute onion, jalapeno, and garlic in olive oil.
2- Add chicken broth, black beans, and cumin.
3- Simmer for 10 minutes.
4- Puree soup and return to pan.
5- Add frozen corn and heat through.
6- Serve with sour cream.
Working my way through some new recipes. I'll be sure to share the good ones.