Black Bean Soup

UPDATE: I just made a batch and put the leftovers in the fridge without all the liquid. Today I spooned the leftovers on a bed of romaine lettuce and had a tasty. tasty salad! No dressing needed. If I hadn't been lazy I would have added cucumber and some other veggies...


Perfect for a cold, wet day. I trolled the online recipes for black bean soup and came up with this. I think it is yummy! I list the brands I use, but you can use your faves :) . I give measures so you can see the proportions of ingredients. You may want more or less of certain ingredients depending on your taste. I like it spicy, so adjust accordingly.

Black Bean Soup

25 oz can (large can) Westbrae Natural Organic Black Beans
1/2 jar Muir Glen Salsa with Black Beans and Corn (or use diced fresh or canned tomato if you don't like spicy)
1/2 C or so Cascadia Organic Frozen Corn
1 C Pacifc Natural Organic Vegetable Broth
2 stalks or so celery chopped
1/2 green pepper or so, chopped
1/2 red onion or so, chopped
2 cloves garlic (I use the jar of minced in water which equates to 1 spoonful = 1 clove)
1/2 tsp (about) cumen
a few shakes of crushed red pepper flakes
juice of half a lime

Cook for about 45 minutes on low heat. Let the flavors mingle and the veggies soften.
Smells fantastic as it cooks!