Today’s recipes is one of my old standbys that I’ve been making for years because a) it is super fast b) it is super easy and c) everyone seems to love it. My mom passed it on to us many years ago, and it has never gotten old.
First, you’ll need:
• 3 cans of black beans. I use Kuner’s with cumin and spices — that brand/kind makes a huge, huge difference.
• 3 cups chicken broth
• 1 medium onion, diced
• 3 cloves garlic, minced
• 3 tbsp olive oil
• 1 tsp dried oregeno
• 1/2 tsp dried thyme
• 1/2 tsp ground cumin (make this heaping, I always add a little extra)
• 1/4 tsp cayenne pepper
• optional for garnish: diced tomatoes, fresh chives, sour cream
While you heat the olive oil in the soup pot, dice the onion and garlic. Also! Remember my match trick. Hold an unlit match between your teeth to avoid the tears.
Add this mixture to the warmed olive oil and cook for about 5 minutes or until soft.
While that’s cooking, measure out your spices. You add these after the onions are soft and let it cook for one minute. Cooking the spices in with the browning onions is a good way to increase the flavor.
Next, add in 2 cans of the black beans (semi-drained).
And then mash them with your potato masher. This infuses the beans with that yummy oniony/spicey mix. DELISH.
After it’s all mashed together, add the last can of drained beans and the 3 cups of broth. Bring to a boil and simmer for 20-30 minutes.
SEE? I told you this was simple! And so dang delicious! For a cup of soup like you see above, it’s 168 calories (and pretty filling for a small lunch). For a bigger bowl (for dinner maybe), it’s about 240 calories. And the garnishes add about 23 calories per bowl.
For your internet share, I’m sending you to 10 amazing pie recipes. I cannot make pie to save my life… but if I could that salty honey pie would be at the top of my list. Or maybe the margarita pie. Mmmmmm….