1 T olive oil
1/2 c. chopped onion
2 cans black beans
1 can (2 cups) chicken broth
1 1/2 c. frozen corn
1 can mexican-style stewed tomatoes
3 Bay leaves
1 tsp. minced garlic
1/2 tsp. dried thyme
1 tsp. balsamic vinegar
1/2-1 tsp. cumin
Heat the oil and add onions and cook until brown. Raise heat to high and add beans and their liquid and chicken broth. Break up some of the beans. Add corn, tomatoes(with juice), bat leaves, garlic, thyme, vinegar, and cumin. Cover and boil. Simmer for an hour or more, stirring often. Remove from heat and remove bay leaves.
I added about 3/4 cup of fresh salsa to the soup which added a little favor. I also served it with lots of cheese and tortilla chips on top! You could also add avocado and sour cream. Whatever sounds good to you.
1 comment:
okay-- I have tried to make a comment a few times and it's not working so you could get a few from me. I'm still learning the whole blog thing! Your blog is adorable. We miss you guys. The cute kids are growing up too fast! I stole a bunch of your pictures for our blog--hope you don't mind! We can't wait to see ya again!!
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