It is also a win because it's super easy and fast to make. So here you go:
Dr. Maureen's Black Bean Soup
Active time: 20 or so minutes depending on how fast you can chop vegetables
Total time: 40-60 minutes
Notes: The "Basic" ingredients are what I think are minimally required for the soup. You can add whatever fresh vegetables you have on hand as you like. My variations are in the "Variations" section. Also, I am just guessing at the amounts of the non-canned ingredients. For what it's worth, I used cilantro and leftover crockpot-salsa-chicken for the first time last night and was met with rave reviews as its being the best version ever.
1 can black beans, rinsed and drained
1 can diced tomatoes
1 medium onion
2 medium carrots, diced or rounds or however you like them
2 medium stalks celery, diced
32-48 oz. chicken broth (or vegetable broth)
1-2 Tbsp extra virgin olive oil
salt, pepper, cumin, to taste
Chopped fresh spinach
Diced fresh tomatoes
Fresh or frozen corn kernels
Cooked chicken if you have any on hand
1-2 Tbsp fresh cilantro
- Saute the diced onion in olive oil in a medium-large pot until soft, about 5 minutes. Add carrots and celery, cook until all veggies are soft, about 5-8 minutes more.
- Add the rinsed beans, diced tomatoes, and any other vegetables you are using. Add the broth. You need at least 32 ounces, but you might want to add more if you have a lot of vegetables. Make sure the broth covers all the vegetables.
- Add fresh cilantro, several shakes of cumin, some salt and pepper to taste. Reserve the cooked chicken.
- Bring to a boil, reduce heat to low and simmer about 20-30 minutes.
- Blend with an immersion blender; if you don't have one transfer the soup to a blender in small batches and blend.
- Add cooked chicken pieces, simmer till heated through.
- Serve with tortilla chips, passing shredded cheese as a topping.