Taste of Central Iowa
‘Tis the time for soup. The first two recipes use black beans, one of my favorite ingredients.
Black Bean Soup
2 cans black beans, rinsed and drained
2 c. chicken broth
1 c. salsa
Heat all ingredients in large pot on stove until heated through. Transfer to a blender or use an immersion blender to puree into a “creamy” black bean soup.
Garnish with fresh cilantro or other herbs.
Black Bean and Corn Vegetarian Chili
1 27 oz. can chili beans
1 26.5 oz. can black beans
2 14.5 oz. cans petite diced tomatoes
1 6 oz. can tomato paste
1 15.25 oz. can corn, drained
1 large onion, chopped
3 c. water
3 Tbsp. chili powder
1 Tbsp. salt
1 Tbsp. garlic powder
In a large pot, saute the onion using cooking spray. Once the onion is soft, add the rest of the ingredients and stir thouroughly. Bring to a boil, cover, and reduce heat. Simmer for 30 minutes.
If you prefer to add meat, brown ground beef or turkey and add it to the pot or make it on the side so you can feed vegetarians and meat-eaters with the same meal.
This is not very spicy so you may want to spice it up with some hot sauce.
Slow Cooker Taco Soup
packet of Hidden Valley Ranch Dressing Mix
packet of taco seasoning mix
1 medium onion, chopped
1 lb. ground turkey or beef
The following Items, do not drain:
1 can of shoepeg corn
1 can of Santa Fe beans
1can of pinto beans
1 can of Italian stewed tomatoes (cut up if desired)
1 can of Mexican stewed tomatoes (cut up if desired)
Brown together the ground meat, onion, packet of Hidden Valley Ranch Dressing mix and packet of taco seasoning mix.
Take the browned meat mixture and place into a slowcooker. Add remaining cans (DO NOT DRAIN – THIS IS THE JUICE OF THE SOUP). Cook for 8 -9 hours on low (depends on your slowcooker) or 5 hours on high.
Note: You can also cook on stove top for about an hour or so but the flavor really tastes better in a slow cooker.