Wednesday, October 12, 2011

Fresh Salsa Soup Recipe

With a fridge full of fresh ingredients that desperately needed to be used, a chilly fall afternoon, and a husband who wouldn't be around for dinnertime, I knew soup was the perfect solution. I chopped and diced everything in sight and came up with a hearty, brothy, spicy, delicious soup that Kevin and I loved. It made enough for seconds and leftovers!  

Fresh Salsa Soup Recipe  
Makes 6 servings 

canola oil 
1/2 large onion, diced
1 green pepper, diced
3 cloves garlic, minced
1/2 jalapeno pepper, seeded and diced
2 ears of corn, kernels cut off
2 large tomatoes, diced
1--14.5 oz can black beans, drained and rinsed
1/2 tsp basil
1/2 tsp oregano
2 tsp cumin
1 Tbsp chili powder
3 cups water
2 beef bouillon cubes 

In a large stock pot, drizzle canola oil once or twice around the pan. Once heated to medium or medium high, add onions, peppers, and garlic and saute for 3-4 minutes, until softened. Add in corn and tomatoes and cook another 5-10 minutes, stirring occasionally. Stir black beans, and spices then add the water and bouillon cubes. Bring to a boil, and reduce heat to medium high for 10-15 minutes (minimum) to allow flavors to meld. (This can be simmered for hours, if desired.) 

Serve with a side of tortilla chips and sour cream!

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