Black Bean Soup

1 Apr

The past few weeks the weather around here kept rocking back and forth between beautiful high 60’s with clear clue skies, and dreary grey 40’s with continually falling rain. Something about such dismal weather puts me in the mood for a big bowl of soup (and also lowers my will to do anything but nap). Maybe it’s the wet chill in the air, maybe it’s the laziness that comes with the rain. Whatever the cause, I found myself one rainy day searching the pantry for ingredients for a soup.

Easy Peasy Black Bean Soup
cook time: 45 minutes
serves: 6

2 cans black beans, drained and rinsed
2 cans diced tomatoes, undrained
1 package dry Ranch seasoning (in the salad dressing aisle)
1/2 C uncooked rice
1 bell pepper, chopped
1 onion, finely chopped
1 cup frozen corn
5 cloves garlic, minced
8 cups water
1 – 2 teaspoons olive oil
grated cheese (we had colby, which is softer and not as sharp as cheddar)

Saute the green pepper, onions, and garlic in about a teaspoon or so of olive oil until the onions turn translucent. Add everything except the rice, corn, and cheese, and let simmer for 30 minutes, uncovered. Add the rice and continue cooking until rice is tender. Throw in the corn and cook a few more minutes until it is heated through. Ladle into bowls and top with the cheese.


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