5 Minute Black Bean Soup

My husband had oral surgery last week and was only allowed to eat soft foods for a few days.
He was getting bored with yogurt, applesauce and clear broth. I needed a hearty soup with some substance.

This was the easiest thing and I think I will make it again, even if he doesn't need any teeth pulled! If you have a can of black beans and a can of diced tomatoes, you are in business.

This recipe is from my college days and based on a recipe from Real Simple magazine. You took a can of black beans and pureed it in a blender with some spicy Mexican salsa from a jar. Heat it and you had a really decent black bean soup in a minute. The fresh cilantro and sour cream on top made it extra good.

I couldn't make this one too spicy (because the post surgery instruction sheet said NO SPICY FOODS!), but feel free to add some chili powder if you are not planning to be in the dentist's chair any time soon.

5 Minute Black Bean Soup:

19 oz. can of black beans (with liquid)
14 oz. can of fire roasted tomatoes (or Ro-Tel if you want some heat)
1 small onion, diced
2 garlic cloves, chopped
1 tsp cumin

garnish:
small can of corn (or a cup of frozen corn)
chopped fresh cilantro or green onions

In a saucepan, saute the onion and garlic in olive oil for a minute or two. Add the cumin and stir.

Pour the beans with liquid, diced tomatoes and anything else you think might make this taste good into the pot. Simmer a few minutes to blend flavors.

With an immersion blender, blend the solids to make a nice brown puree. Be careful when you are blending hot liquids, they can splatter.

Now add the corn and heat the soup for a minute. Sometimes I put a dollop of Trader Joe's corn chile salsa in the middle!
Garnish with fresh cilantro and serve. No one will ever know this took 5 minutes to make.



Your dentist will thank you.