Saturday, January 29, 2011
Super Fast Black Bean and Corn Soup
It is seriously soup weather here, cold and rainy. (Because my husband is gone. It is never cold and rainy when he is home.) Today, I threw together my favorite mindless soup for lunch.The container is vegetable broth from the freezer. I also forgot to put the tomatoes and spices in this picture. Just imagine that there is a can of petite diced tomatoes and a variety of spices on the sides of these items.
Open the bag of frozen corn and black beans with whatever other vegetables that manufacturer adds in (usually peppers and onions.) Put in pan. Add broth and tomatoes with juices. Heat through.
Season with cumin, parsley, garlic, and onion. You can also throw in other spices such as cayenne pepper, other peppers, salt, and southwestern-type seasoning blends.
Serve topped with cheese, sour cream, and/or chips as desired. The whole thing takes about 10 minutes, it smells great, and it is yum!
This is a favorite of the dreamy husband, but he's not here. So it was just the four food critics and me. One food critic said she didn't like it but she didn't feel well, then clandestinely scooped more in her bowl and ate it when she thought no one else was looking. The other three food critics only took a bite and rejected it on the premise that it had cooked tomatoes in it. I pointed out that their favorite soup, Campbell's Vegetarian Vegetable, was a tomato-based soup, but they were unconvinced. Fine, more for me.
Super Fast Black Bean and Corn Soup, serves 6ish
one bag frozen vegetable mix that includes primarily corn and black beans
one can diced tomatoes, preferably petite diced
cumin, salt, pepper, garlic and onion, plus any other spices you might like
one can or container of vegetable or chicken stock/broth
Pour frozen vegetables, tomatoes with juices, and stock into a saucepan. Heat through. Season as desired. Enjoy.
Posted by Kate at 4:42 AM