Wednesday, December 12, 2012

Shaun-ta's Two Bean Soup

Yum! This is what I am having for lunch today. It is leftovers from last night's dinner and it is was really good last night, but better today!

My 6 year old had a Christmas concert last night so I just had to whip up something quick and easy for dinner and this is what I came up with.

Two Bean Soup - Delicious Vegan Recipe

1/2 lb. Black Beans                          
1/4 lb. Pinto Beans                           
1 Quart Diced Tomatoes                   
1 Can Corn (undrained)               
1/2 Jar Salsa     
2 tsp. Cumin                           
2 tsp. Salt
1 tsp. Mexican Oregano
1 Med. Onion, Chopped
2-3 Cloves Garlic, Minced

Rinse beans and cook them in your Pressure cooker (don't drain the juice after cooking). In a skillet saute the onions and garlic in a bit of oil. In a stock pot combine the cooked beans with their juice, the sauteed veggies, tomatoes, corn, salsa, and spices. Bring to boil, reduce heat and simmer for 20 to 25 minutes. Add more salt if needed to taste.  I also added about 3/4 Cup of refried black beans that I had in the fridge to thicken it.  But you can also take out about 1 Cup of the soup mixture and put in a blender and puree. Then add this back into the soup to thicken it. You can also use canned beans put don't drain them, make sure to include the juice, it has great flavor. I served this up with some tortilla chips for dipping. It would also be great topped with shredded cheese and sour cream.

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