A can of cream of mushroom soup can be a real dinner saver. It works great in casseroles and can turn into a sauce or gravy in a pinch.
Spanish Black Bean Soup
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serves/makes:
ready in:
1-2 hrs
1-2 hrs
ingredients
2 teaspoons chicken broth
1 teaspoon olive oil
3 cloves garlic, minced
1 medium yellow onion, minced
1 teaspoon fresh minced oregano
1 teaspoon cumin
1 teaspoon chili powder
OR
1/2 teaspoon cayenne pepper
1 medium red bell pepper, chopped
1 medium carrot, coarsely chopped
3 cups cooked black beans (from scratch, or canned, rinsed, and drained)
1 1/2 cup fat-free, reduced-sodium chicken broth
1/2 cup dry red wine
salt and pepper, to taste
directions
In a large stockpot, over medium-high heat, heat the 2 teaspoons chicken broth and 1 teaspoon oil. Add the garlic and onions and saute for 3 minutes. Add the oregano, cumin, and chili powder and stir for another minute. Add the red pepper and carrot and saute for 2 minutes. Puree half of the black beans in a blender or food processor. Add the pureed beans to the pot. Add the remaining whole beans, chicken broth, and red wine. Simmer and let cook for 1 hr. Season with salt and pepper.
added by
genisis11
nutrition data
Nutritional data has not been calculated yet.
Ah, the unassuming envelope of onion soup mix. It's more than just for onion soup (or dip). It adds tremendous flavor (and convenience) in all these recipes.
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