Thursday, January 30, 2014

Super Easy Black Bean Soup

Happy Thursday!

ICYMI (ha!), the South has been blanketed in snow this week. Some cities have literally been paralyzed with it, but we only received about an inch--just enough to make everything beautiful and (since the snow followed a thick sheet of ice) close local schools for a few days.

C was able to leave work at noon on Tuesday and didn't have to go in at all yesterday, and we've thoroughly enjoyed this unexpected staycation. My favorite part has been having him home with me and the pup, but I think his favorite part has been the homecooked meals I don't always have time/energy/motivation for during the week!

Over the weekend, I made this crockpot chicken noodle soup, I roasted chicken thighs with rosemary and garlic, and last night, I baked the Pioneer Woman's dark chocolate brownies, but by far, my favorite has been an easy, 5-ingredient black bean soup.

Super Easy Black Bean Soup
adapted from Gimme Some Oven


6 (15-oz) cans black beans, with liquid
2 (16-oz) jar Herdez salsa casera (hot or medium or one of each)
1 (16-oz) jar Herdez salsa verde
3 cloves garlic, minced
1 Tbs cumin
1 cup fresh cilantro, chopped


Stir together all ingredients in a large sauce pan, and heat over medium-high heat until simmering. Reduce heat to low, cover, and allow to cook 20 minutes, stirring occasionally.

Start to finish, this was ready in under half an hour, so it's totally doable on a busy weeknight, and it reheats well for lunch the day after.