Something about bean soup just makes sense. It’s a comfort food for me. After watching the horrible news unfold about the Tornados that hit Moore, Oklahoma, I knew I needed soup.
This soup is both easy to make and VERY tasty. It’s great for a meat-free Monday menu but you can absolutely add some bacon for added kick. I top mine with homemade Pico De Gallo, shredded cheddar, light sour cream, and toasted corn tortilla. You can’t go wrong.
- 3 cans of creamed black beans (16 oz. each)
- 1 cup of fresh salsa (I use the store bought kind in the refrigerator)
- half yellow onion (finely chopped)
- 1 tbsp Olive oil
- 2 cups of water or chicken stock
- Toppings of your choice (tortilla chips, pico de gallo, shredded cheddar, sour cream, avocado)
To start, heat the olive oil over medium heat. Toss in onion and salsa, let simmer about three minutes.
Add in all three cans of black beans and 1 cup of water. Bring to a boil. Reduce head and let simmer for 10 minutes, pouring in the rest of the water gradually and stirring. You can use more water for a thinner consistency or less water for a thicker soup. It’s a matter of preference. If you can not find creamed black beans, you can mash regular beans once heated to make the creamy soup.
That’s it! Peace o’ cake. Then just pour and top. Enjoy!
I certainly enjoyed this soup today, as did Stuffed Husband. However, our hearts are still heavy for those affected by Monday’s tornados. While we do not always understand why things happen, we can pray for those in their hour of need. Our hearts are with you Oklahoma.
Peace, love, and praying for Oklahoma,
The Hungry Wife