Monday, March 21, 2011

what's for dinner? 3/21/11

Southwest Blackbean Soup is what's for dinner! Recipe adapted from Where do you think? ;)

What you'll need:

1tablespoon olive or canola oil
1medium onion, chopped
2cloves garlic, finely chopped
1to 2 jalapeƱo chiles, seeded, finely chopped
2cans (15 oz each) black beans, rinsed, drained
1can (14.5 oz) Muir Glen® organic diced or fire roasted diced tomatoes, undrained
1 3/4cups Progresso® reduced-sodium chicken broth (from 32-oz carton) or 1 can (14 oz) vegetable broth
2teaspoons ground cumin

 Ok, so in your sauce pan, put your oil, onion and garlic in. My onions were frozen (I chop up an onion or two then freeze them. If I don't they just go bad in my fridge!) so I put them in first and cooked them for a bit before adding the garlic. Add in your chilies. Usually I use fresh jalapenos, but this time both grocery stores I went to didn't have them, so I used canned ones. 

 Dump in your can of tomatoes. Juice and all!
 And your two cans of rinsed and drained black beans. I made the fatal mistake of grabbing "cuban style" black beans. They're apparently seasoned and have extra chilies in them. This made the soup unbearable for Mr. Brad who opted for a sandwich. I even left out the spices because I could tell the soup was going to be spicy...I thought it was ok... but unless you like super spicy stuff, just get regular black beans. ;)
Add in your broth. And here's where I would put the spices in, if I were going to add them.

I also added in some frozen corn. I just like the little extra veggie in it. :) The real recipe says to mash it up with a potato masher, but I never do that.

Cook it all until it's cooked through, and serve! We usually top our bowls with cheese. That's just how we roll around here. :) Enjoy!

1 comment:

ErinJ said...

It's definitely soup weather here! Love it :)