Simple Bean Soup Recipe
A while ago, my cousins and I decided to all start blogging and sharing recipes. Meg shared this fantastic recipe for Bean Soup that we come back to all the time. It’s a great, no-hassle recipe that I point to whenever people say “cooking is hard and I have no time”. I ask them, do you have a can opener and a pot? Great, you can totally do this and it tastes amazing. Ben and I usually skip the “soup” aspect and just pour it over rice, but you could also serve with cornbread on the side. We’re in the process of finding our favorite cornbread recipes (more on that at a later date), so no recipe help there from us yet.
Meg’s blog got eaten somehow, so I haven’t had an easy way to point to the recipe when people ask. But Google Reader had it archived for me, so here it is: below is Meg’s post copied in its entirety.
from Sweet NutMeg by Meg
Today is a rarity in the Arizona desert. It has rained nonstop all day.
Tempe enjoys an average of 330 days of sun per year and receives an annual rainfall of only 9.36 inches total. So when this type of weather creeps in, I reach for a blanket and a book. I don’t want to spend a great deal of time focused on the act of cooking as that would impose upon my time sitting around. Tonight, I decided to go with a simple, healthy, yet extremely tasty three bean soup. I always have cans of beans hanging around the pantry. You’d think I was stocking up for the third world war or something… Three cans of beans, a can of diced tomatoes, a can of corn and some simple spices. You can let it simmer all day or have it ready in a half an hour.
The choice in spices can turn this from a hearty cold night’s dinner to a lite summer’s lunch.
- 1 can Black Beans, drained
- 1 can Kidney Beans, drained
- 1 can Pinto Beans, drained
- 1 can Diced Tomatoes, with juices
- 1 can Corn, drained
- 1 Tbsp Dehydrated Onion
- 1 Tbsp Italian Seasoning
- 1/4-1/2 tsp Cayenne Pepper
- Salt and Pepper to taste
- Use 1 cup salty tortilla chips slightly crushed, shredded cheddar cheese or sour cream for topping
Add the three cans of drained beans, the can of tomatoes with juices and spices to a large pot over medium-high heat. Add water or chicken stock until your preferred consistency is reached. Bring to a boil and reduce to a simmer for at least thirty minutes. Serve with a sprinkle of cheddar cheese or a dollop of sour cream. Serve hot with crusty bread.
In the summer, serve with tortilla chips and lime wedges!