Every once in a while I come across something so easy and delicious that it’s not right to keep it to myself. On this Thankful Thursday, I’m sharing my favorite winter soup recipe.
Easy Black Bean Soup
5 (15 oz) cans seasoned black beans (don’t drain)
1 (15 oz) can chicken broth (or 2c)
1 (15 oz) jar salsa
Puree one can of beans, add chicken broth and blend until smooth. Pour into a crock pot with all the other ingredients.
Cook on low 4-6 hours. Serve with shredded cheddar cheese, sour cream and corn bread muffins.
This is also low in fat & high in fiber -- healthy AND tasty!
This makes a LOT and I modify the heat (spice) factor with the salsa. I promise it’ll be a favorite!
Be Thankful!
I knew this recipe was a keeper the moment I spotted the crock pot! Thanks, Susan.
Thanks, Cathy! I give this recipe out every time I take it somewhere. You are going to LOVE it!
Wow! Easy AND tastes good? I will certainly try this one out!
Looks yummy – I love bean soups! Does it freeze well?
Sounds yummy! I’m gonna try this!
V
Thanks for stopping by, ladies
This really is a perfect meal: cost effective, flavorful, low fat, high fiber, filling, freezes well, easy to make — I think you’ll love it!
I’m glad you posted the day before I get groceries. I look forward to trying this one next week
Mmmmmmm. What brand of salsa do you like best in this?
Honestly, I buy the cheapest stuff I can find
I use store-brand EVERYTHING for this recipe and stock up when things are on sale. The only thing I’m careful about is buying Medium salsa, and that’s a personal preference of Steve. He’s not a fan of heat.