My dad just got out of the hospital, so I wanted to bring over some dinner, but I’m just getting over the flu and an ear infection myself. Lack of energy + hunger = resourcefulness! I rooted about in the pantry and found some canned goods; I had some leftover black beans from tacos the other day, and there was a bit of salsa left in the jar. I had also received a Cuisinart immersion blender (FINALLY!) for Christmas from my In-laws, and this was a great excuse to use it! Easiest soup I’ve ever made, and the whole house smells amazing!
Heart-Warming Black Bean Soup in the Crockpot!
1 14.5 oz can stewed tomatoes (obviously, for all of these, fresher is better, as is organic)
1 19 oz can red kidney beans
2 15.5 oz cans black beans
3/4 c. salsa
1 1/2 c. vegetable broth (Penzey’s stock and hot water)
2 Tbsp dried cilantro (if you’ve got fresh, please use that instead)
Cook on high for 2 hours, then immerse the stick blender (immersion blender, hand blender, whatever) into the pot and blend a bit until the beans are broken up some and the tomatoes are completely broken up. Leave the beans partially intact.
Add 1 15.25 oz can whole kernel corn
Mix up a bit and let cook for at least another half hour, then go ahead and stick it on low until dinnertime.
Serve with gluten-free cornbread, Food Should Taste Good blue corn tortilla chips crunched on top, or whatever suits your fancy. You could even add some shredded chicken if you’ve got some left over in the fridge.