I was on my own last night with the kiddos and almost of out groceries, so I made one of the kids' favorite meals. Black Bean Soup. Black beans, salsa, and limes are staples around here, so chances are that we have all three at the end of the week. It was at its tastiest last night, I think, because this was the first time I made it with homemade chicken bone broth that I had saved up in the freezer. Yum!
I originally got this recipe from Ginny at Small Things. Ginny is my hero. She takes such beautiful pictures, knits wonderful things for her family, raises 6 children, and works a homestead with her husband, Jonny. Maybe someday I'll learn to knit. A dream. :) Go Ginny!
2 T. olive oil
1 chopped onion (more or less to taste)
a few cloves of garlic (minced)
4 t cumin
4 15 oz cans of black beans
3 cups veg or chicken broth
2 cups salsa
1/2 cup sour cream (I usually don't use this. If I do its with plain yogurt)
juice of one lime
chopped green onions (optional)
Saute onions and garlic in olive oil until onions are soft. Add cumin then salsa and broth. Drain and rinse the beans and then add half or all of them (your choice) and then puree the soup (Ginny uses -I do as well- a cheap hand blender by Cuinsinart). After you puree, add the reserved beans and simmer for a little while, I don't know, maybe 15 minutes. Just before serving stir in sour cream and lime juice. You can sprinkle chopped green onions on top if you like. Serve with tortilla chips.
Some of us like to sprinkle it with a little cheese and crumble the chips into the soup. Three happy kids, one happy mama.
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| SOMEONE got a hold of the camera. |
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