Mexican Jumping Bean Soup
I found this recipe online last year and made it twice throughout the winter to help warm me up. I decided I better make it again this year before it gets too spring-like outside. The original calls for jalapenos and banana peppers as well, but that's too much spice for me. It's quite hot enough just as listed below. And, it really is quite tasty and healthy, too.
Spicy Black Bean Soup
Canola oil
1/2 cup chopped onion
1/2 cup chopped carrots
1 (1-pound) bag black beans, rinsed, soaked and drained
2 cans Ro-tel
1/2 (10-ounce bag) frozen corn
Salt and pepper to taste
1. Cook onion and carrots in hot oil until tender and fragrant. Add Ro-tel, undrained, and beans. Add enough water to make a soup. Bring to a boil and simmer for 1 to 2 hours, until beans are cooked.
2. Add corn, and more water if necessary. Cook through. Season with salt and pepper to taste. Serve topped with cheese and/or sour cream and corn tortillas or tortilla chips on the side.
Spicy Black Bean Soup
Canola oil
1/2 cup chopped onion
1/2 cup chopped carrots
1 (1-pound) bag black beans, rinsed, soaked and drained
2 cans Ro-tel
1/2 (10-ounce bag) frozen corn
Salt and pepper to taste
1. Cook onion and carrots in hot oil until tender and fragrant. Add Ro-tel, undrained, and beans. Add enough water to make a soup. Bring to a boil and simmer for 1 to 2 hours, until beans are cooked.
2. Add corn, and more water if necessary. Cook through. Season with salt and pepper to taste. Serve topped with cheese and/or sour cream and corn tortillas or tortilla chips on the side.
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