As many of you requested, here is my award-winning black bean soup recipe! First, I have to be truthful. This is pretty much a very slightly modified version of the soup recipe listed on the can of Ranch Style Black Beans. One day, I was in the grocery store and had a craving for black bean soup. So, I went to the cans and bags of black beans to see who had the best recipe. This one did it for me!
Here you go!
Goodnight Mom's Black Bean Soup
1 tbsp of vegetable oil
1 cup chopped carrots
1 cup chopped celery
1/2 cup chopped onion
2 cans of RO-TEL Chunky Diced tomatoes and Green Chilies (I like the original flavor but it does have a bit of a kick. Choose the mild if you think you might have an aversion)
3 cans of black beans, undrained
1 can (11oz) of Mexi-corn
1/4 cup of fresh chopped cilantro
Add dash of oil over medium heat; add carrots, celery and onion. Cook for about 15 min or until tender. Add remaining ingredients EXCEPT for cilantro. Heat to boil and then reduce heat and simmer for at least 20 minutes. Blend in cilantro just before serving.
To mix it up a bit more:
Add crushed tortilla chips and a dollop of sour cream to the top when serving.