Tonight I needed a soup recipe that I could make in, oh . . . 10 minutes! A google for "quick soup recipes" brought lots of recipes from people who have a very different definition of "quick" (80 minutes is NOT quick in my book, thankyouverymuch, much less crockpot recipes! but I digress . . .). One thing that jumped out at me was black bean soup recipes. With canned beans (which I had) they could be quick. But all the recipes I read (2 or 3) had ingredients that someone in my family wouldn't eat. So I used those recipes as a rough guide for proportions and "winged it". . . here's what I came up with:
2-3 Tbsp butter (or olive oil)
2 cloves garlic (should have done 3-4, I ended up adding some garlic powder since there wasn't enough garlic, but real garlic is better)
2 c water or chicken stock
3 Tbsp McKay's Chicken Seasoning (eliminate if using chicken stock)
3 cans black beans, drained & rinsed
a "shake" of cumin
a tiny pinch of red pepper
salt to taste
a couple large spoonfuls your favorite salsa
Saute onion and garlic in butter. Add water, chicken seasoning, 2 cans black beans, and seasonings. Heat through. Use immersion blender to mostly blend the soup. Add last can of beans & salsa, adjust seasonings as needed, heat through. Serve. I would guess sour cream would make a nice garnish on this (I'm not a fan of sour cream on soup, and didn't think to suggest it to dh until he was done).
Sassy & MiniMe both declared it DELICIOUS! If time isn't a factor, cooking dry beans would make it cheaper. Hubby's review was "I can eat it" but he tends to not be a big soup person OR bean person, so that's about all I can ask for from him LOL.