I found this great Black Bean Soup recipe on the Internet at Food.com. We topped it with cilantro and homemade yogurt, paired it with basic cornbread from “More With Less”, and enjoyed a delicious meal! I’ll be doing this one again. 🙂
Black Bean Soup
1 c. homemade chicken stock (or 1 tsp. OXO granules and 1 c. water)
nonstick cooking spray
1 small onion, chopped
1 teaspoon minced garlic
2 c. chunky salsa (I made mine fresh)
4 teaspoons lime juice
2 teaspoons cumin
1/4 teaspoon red pepper flakes
1/3 cup plain yogurt
Garnish with fresh cilantro leaves
Put half the beans with liquid and chicken broth in blender and blend till smooth. Spray large saucepan with cooking spray. Add onion and garlic and saute over medium-high heat for 4-5 minutes. Add blended beans, rest of beans, salsa, lime juice, cumin, and crushed red pepper. Heat to boil. Then simmer for 25-30 minutes. Garnish with cilantro and serve with yogurt on top. NOTE: I had no salsa, so made my own fresh salsa using a Food.com recipe as well.
Basic Cornbread (“More-with-Less”)
1 c. flour (I used whole wheat)
4 tsp. baking powder
1/2 tsp. salt
2 Tbsp. brown sugar
1/2 c. dry milk powder (optional)
2 beaten eggs
1 c. milk
1/4 c. oil or melted shortening (I used canola oil)Mix dry ingredients together. Make a well and add wet ingredients. Stir till just smooth. Pour in greased 9×9″ pan and bake at 400 F for 25 minutes.
NOTE: There are all kinds of options and variations on cornbread in this cookbook, and I highly recommend buying a copy for your own use. This is simply one of the best cookbooks I’ve ever used for frugal living.