Wednesday, September 14, 2011

Easy Black Bean Soup

      You will be amazed at how this out of a can soup from Real Simple can taste like it's been simmering on the stove all day.  Mix the salsa, beans, and chicken stock in your dutch oven, simmer for 30 minutes then garnish with fresh cilantro, sour cream and a little chopped red onion.  Try it with jarred salsa if you're camping.  I was able to find refried black beans with chilies and lime which gave it even more flavor.  I cooked this in my 8 inch oven with a full compliment of coals underneath and completely covered the lid.  After 25 minutes, give it a stir and let it simmer for 5 more minutes without the lid, this will help thicken the soup.  At around 300 calories a bowl, this healthy, hearty soup will leave you feeling full without the guilt.

Easy Black Bean Soup
1 pint store-bought fresh salsa
1 16 oz. can refried black beans
1 15 oz. can black beans, drained and rinsed
1 14.5 oz. can vegetable or chicken broth
1/2 cup lowfat or regular sour cream
1/4 cup chopped fresh cilantro, roughly chopped

     Lightly oil or spray an 8 or 10 inch dutch oven.
     Combine 1 1/2 cups of salsa, refried beans, black beans and broth in dutch oven; stir well.
     Heat over a full spread of coals with enough briquettes on the lid to keep it at a steady simmer for 30 minutes.
     Divide among bowls and top with sour cream, cilantro and remaining 1/2 cup salsa.  Makes 4 servings.

Stir salsa, stock and beans together in dutch oven

Cover and simmer for 30 minutes

Garnish with sour cream, red onion, cilantro and salsa

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