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2011.03.01

March 1, 2011

So, I’ve been sneakily doing the Meatless Monday thing at home for the past few weeks.  It’s mostly an extension of my personal attempt at a “vegetarian before 6” diet, which by the way has done nothing to help jumpstart my weight loss…

But I digress.

When I started this little experiment I was worried it would wind up being Pasta Mondays, but in fact it’s turning into Soup Mondays.  Last week I made pasta e fagioli, last night I made a black bean soup.  I really need to broaden my horizons.

Anyway, I cobbled this recipe together from a number of other recipes, but it’s good enough that I thought I’d post it here for ya.  Supremely easy, very tasty, and reasonably healthy.

Black Bean Soup

2 15-ounce cans of black beans, unrinsed

1 15-ounce can of corn, unrinsed (not creamed corn)

1 cup of salsa of your choice

3+/- cups of chicken broth (or vegetable broth, or even beef broth)

a pinch each of cumin, basil and oregano

Mozzarella or queso fresco, for topping (optional)

 

  1. Combine all ingredients except cheese into a stock pot.  Heat, stirring occasionally.
  2. Ladle into individual bowls and top with cheese.

Can’t beat two step recipes…

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