Thursday, September 21, 2006

Black Bean Soup

(double to get leftovers)

1 can black beans, undrained
1 1/2 cups frozen corn (I use white, and I sometimes use up to 4 cups)
1/2 cup salsa (any kind, I usually use green salsa)
1/2 cup water
1 tsp. cumin
1/2 tsp. chili powder
juice of 1 lemon or lime

Heat until bubbling...also, I add a can or two of diced tomatoes.

Here are some ideas for garnish/condiments to put on top:

- Avacado
- Tortilla chips or toasted tortilla strips
- Sour cream or Mexican creme
- Cheese

1 comment:

Annie said...

These soups look so good. Perfect for fall. Thanks!