In preparation for the impending snow fall, I decided to make a hearty lunch today that I could easily heat up this weekend when I knew I was going to be unable to get out to the store. So, I broke out the trusty southern corn bread recipe and made a batch along with black bean soup. I usually make black bean soup with whatever I have in my pantry and today this is the recipe I ended up with.
1 can black beans
1 can rotel tomatoes mexican style with lime and cilantro
1/2 large green bell pepper cut into small chunks
1/2 white onion
1/2 large tomato
Drizzle bottom of pot with olive oil, place peppers and onions in pot and saute until slightly soft
Add can of black beans and can of rotel tomatoes.(do not drain liquid from cans) Add 1/2 to 1 full can of water to pot. Add diced tomatoes. Season lightly with Garlic powder, chili powder, and cumin(use a light hand on the cumin). Also, add salt to taste. Let this simmer together at least an hour before serving. Sometimes I will mix in a cup of shredded monterey jack cheese before serving, and sometimes I add ground italian sausage (brown this before vegetables if adding this). But, if you omit the sausage and the cheese then you end up with a simple, healthy, chocked full of vegi's soup!!
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