My friend, Emily, asked for this recipe. She’s on a mission to have a fall full of home-cooked soups. I love that idea and plan to include more soups in my meal plans. I have several tried-and-true favorites, but I’m always on the lookout for new recipes. I’ll share any good ones I happen upon.
This black bean soup is so ridiculously easy. I use leftover rotisserie chicken and Minute Brown Rice (I know, I know! But it is fine in this recipe). It makes a ton and it’s great with sour cream and a little shredded cheese on top. Without further ado, I give you Black Bean Soup
- 3/4 cup chopped celery
- 1 medium onion, chopped
- 3 garlic cloves, minced or put through a garlic press
- 1 Tablespoon canola oil
- 3 cans (14.5 oz each) chicken broth
- 2 cans (15 oz each) black beans, rinsed and drained
- 1 jar (16 oz) salsa [I use Pace picante Sauce]
- 1 cup cubed cooked chicken breast
- 1 cup cooked brown rice
- 1 Tablespoon lime juice
- 1 tsp ground cumin
Directions-In a large saucepan, sauté celery, onion and garlic in oil until tender. Stir in the remaining ingredients; heat through. Makes 10 servings. Each serving has 154 calories, 2 grams of fat, 5 grams of fiber and 10 grams of protein.