It’s -23C in November!! My brain doesn’t know what to do with this fact. I think it’s frozen. Guess I’d better make some soup. Here’s the recipe for a quick and easy black bean soup. It takes about 10 minutes to make and serves up nicely with fresh bread or fried polenta.
Quick and Easy Black Bean Soup
1 can (19 oz) black beans
1 can (28 oz) diced tomatoes
1 can (12 oz) of corn or approx. 1 cup frozen corn
1 tablespoon olive oil
1 teaspoon of basil or to taste
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/2 teaspoon white sugar (to mellow out the acidity in the tomatoes)
- Drain and rinse beans and canned corn.
- In a medium sized pot combine diced tomatoes, rinsed black beans and corn.
- Add olive oil, spices and sugar.
- Warm gently over medium heat stirring and simmering for about 10 minutes.