Spinach and Mushroom Black Bean Soup |
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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 6 |
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This is a slight variation on the standard quick recipe for Black Bean soup, but I find it is much more rich and thick this way, and is a good way to get in those extra vegitable servings. Other veggies could be used as well, and you can use veggie broth instead of chicken. Ingredients:
3 (15 1/2 ounce) cans black beans |
1 cup salsa |
1 (14 1/2 ounce) can chicken broth |
2 teaspoons cumin |
1/4 teaspoon cayenne pepper |
3 cups spinach |
1 cup mushroom |
2 tomatoes, pealed |
Directions:
1. Drain and rinse the black beans and wash the veggies.
2. Put two cans of the black beans in a blender with the broth, salsa, cumin, and pepper.
3. Blend for two minutes.
4. Add spinach and mushrooms, and blend for another four minutes, or until smooth.
5. Pour into soup pan with remaining can of black beans, and cook for 20-25 minute.
6. Serve as is, or with sour cream and corn chips.
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