I am all about easy, yummy food during the week and this more than fits the bill. You start with Amy’s or Trader Joe’s canned black bean soup and start doctoring. The result is a delicious, spicy, comforting soup that is simple to make, even after a after a long day at work.
1 can Amy’s or Trader Joe’s Black Bean Vegetable soup
1 can Muir Glen diced organic fire-roasted tomates with green chiles1 can organic black beans (rinsed and drained or cook dried beans)
3/4 cup frozen organic corn
3/4 cup diced zucchini sauteed (optional)
1 tsp of frozen orange juice concentrate (I always keep a can in the freezer when I need a little OJ in a recipe)
1/2 tsp cumin
1/2 tsp oregano
1/8 tsp cayenne or Trader Joe’s chili sauce ( I put this in everything Mexican.)
1/4 cup chopped fresh cilantro
- If you have some zucchini saute that first.You can also saute 1/2 red pepper. Then add all of the ingredients (except the cilantro) and heat.
- Cook until nicely simmering (10 minutes). Stir in the cilantro a few minutes before serving and garnish with a few cilantro leaves.
- Serve with fresh cornbread, or place some cooked brown rice in the bottom of the bowl and ladle the soup on top.
- Add another can of soup and/or beans to make a larger batch.