This is the Loosli family’s traditional Halloween dinner – and a soup they eat year-round. It is really quick and easy to make and is the perfect thing to feed your little super heroes and princesses before they head out to trick or treat – something tasty and healthy before all the candy!
Ingredients:
5 16 oz cans of black beans (or 8 cups cooked-from-dry black beans – see how to do this here)
2 cups chicken broth or vegetable broth
2 small onions or one large one, chopped
2 tsps crushed or minced garlic
2 16 oz jars of chunky salsa (mild, medium or hot – will determine how spicy the soup is – can use 2 15-oz can of petite diced tomatoes and 1-2 cans of diced green chilis instead of salsa if desired, may want to use more onion if not using salsa)
4 tsp ground cumin
½ crushed red pepper (optional – adds heat)
8 tsp lime juice or the juice of 4 limes (optional)
Directions:
-
Place 2 cans of beans with liquid from can (or 3 cups of cooked beans and 3/4c of the liquid they cooked in) as well as the broth in a blender. Blend until smooth.
-
Coat large sauce pan or soup pot with cooking spray or a bit of olive oil. Heat over high heat and saute onion until tender.
-
Add blended bean mixture, remaining un-blended beans (with liquid), salsa, lime juice, cumin and crushed red pepper (if desired). Mix together.
-
Reduce heat to simmer and cook for 25-30 minutes, stirring occasionally.
-
Serve garnished with plain yogurt or sour cream, chopped cilantro, shredded cheese, crumbled tortilla chips.
Makes 8-10 servings
Is there a chance this works in a Crock-Pot? I assume it would but thought I’d ask if you’ve ever done it that way with success.