Not as "quick", but arguably better than canned... use dry black beans (soak and cook in advance), and tomatoes.
1) In a large pot, on medium heat, cook till tender (about 5 to 8 minutes):
– 2 tsp. OLIVE OIL
– 2 small ONIONS, chopped
– 1 1/2 tsp. CHILI POWDER
– 1 1/2 tsp. GROUND CUMIN
– 1 minced CELERY STALK (optional)
2) Add, and simmer, partly covered, for 15 minutes:
– 1 28-oz. can PLUM TOMATOES (include the juice; try to use a "reduced salt" brand)
– 2 cups VEGETABLE STOCK (or water, with about 1/2 to 1 tsp. of Herbamare)
– one 19-oz. can BLACK BEANS (rinsed and drained)
– an additional 1/2 to one 19-oz. can BLACK BEANS (rinsed and drained);
then mashed, with a masher or hand blender
– 1 1/2 cups FROZEN CORN KERNALS
– 1 minced GARLIC CLOVE
3) Cool for about 10 minutes.
Using a hand blender in the soup pot, purée about 1/3 to 1/2 of the soup,
until you have a desired consistency.
Then stir in (optional):
– 1 1/2 tsp. (blackstrap) molasses
Optional, after serving, add some:
– chopped FRESH CORIANDER
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