Easy Black Bean Soup

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This is the easiest soup you’ve ever made in your life.
It might even be harder to open up a can of soup and heat it in the microwave.
Okay, maybe not, but you get the idea.
We’ve had this recipe twice in the past month. The first time I served this soup to Ryan I was laughing my head off. He was obsessed with the soup, and couldn’t stop chewing to get in a word about it – let alone a sentence. It had SO much flavor – and and that’s why I was laughing. With a couple cans of black beans, a can of green chili & tomatoes, a bit of cumin, and a couple glugs of milk, I thought this soup would need some serious modifications along the way.
But it didn’t.
It tasted heavenly, creamy, and had such a lovely spice to it from the green chilis, and warmth from the cumin. Ever had bean dip from a restaurant? It tasted just like that, only thinner, and tastier.
We devoured the soup with some grilled spinach tortilla cheese quesadillas. The next time we had this soup, we tossed in a handful of cooked orzo pasta.
If you’re in a tough bind for dinner, and need something pathetically low maintenance to serve with a sandwich on your soup/sandwich night, make this soup. You will laugh just as hard as I did.
Easy Black Bean Soup
makes 3 servings
2 15 oz cans of black beans (don’t drain)
1 10 oz can of Rotel tomatoes and green chilis
1 T cumin
1/2 C milk
garnish: cheese, sour cream, cooked orzo pasta, green onion, cilantro, tortilla chips, quesadillas, etc.
1. Puree black beans, tomatoes, cumin, and milk in a blender or food processor (you can even throw in a bit of cilantro here if you want from your garnishes). Pour into a medium saucepan and heat through. Add more milk to thin if desired. Top with garnishes, eat with a quesadilla or sandwich, go crazy.
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