Get ready for a load of food posts. It's hard to make food posts when I'm at my parents' house because I just don't have the desire to cook. However, for the next week or so I'm dog sitting at my grandma's house, so I have a few recipes I'm going to whip up!
I got the recipe Comfy in the Kitchen, but I'm going to adapt it the way I will next time I make it.
What you need:
- 1-1 1/2 cup chopped onion
- 2-4 cloves of garlic, minced
- 2 tbsp olive oil
- 2 tsp chili powder
- 1/4 tsp cumin
- 1 can chicken broth
- 3 cans seasoned black beans (2 not drained or rinsed, 1 drained but not rinsed)
- 1 1/2 cups water
- Rice (optional)
- In a large pot that you will use for the soup saute onion and garlic in the olive oil until the onions are soft.
- Mix in the chili powder and cumin.
- Add the remaining ingredients (water, chicken broth, beans). Do not drain or rinse the beans. I am adding an additional can of drained beans because I really like beans and I want a more of a chunky consistency. If you don't I would suggest sticking with just the two cans. I drained the third can because there is already a lot of broth.
- As I waited for the soup to boil in order to let it simmer I started my 20 minute rice.
- Let soup simmer for 15 minutes.
- After 15 minutes add half the soup to a food processor or blender. Puree the soup and add it back into the pot. This is why I added the extra can of beans. I accidentally pureed too many beans and was disappointed. This step also helps thicken the soup. Don't be alarmed if you think it's too brothy. It's still delicious.
- Put some rice in a bowl and top with the soup