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Recipe: Black Bean Soup

black bean soup


1/2 lb bacon, diced

1/2 onion, chopped

2 cups salsa (I used the fresh kind from the grocery fridge)

4 cans of black beans, drained and rinsed

1 carton of chicken broth

1 bunch of cilantro, chopped

1/2 tsp of chili powder

1 tsp of cumin

salt and pepper to taste

Saute the bacon on medium-high, then turn down to medium and add the onion.  Cook until softened, then add the salsa, black beans, and chicken broth. Add the chili powder, salt and pepper, cumin and a handful of fresh cilantro. I used my immersion blender to puree some of it, but about half the beans whole- but you can skip this step or mash some of the beans with the back of a spoon. Then let it cook down for a little while, maybe 10-15 minutes, stirring now and then.

Super simple, and super yummy!  It’s a great pantry meal!  We garnished with a bit of cheese and a dollop of sour cream and served it with cheese quesadillas.

And to make it even more frugal, the chicken broth can be homemade and frozen or canned, the salsa ingredients can just be tossed in if you have them on hand, and instead of canned beans you can use dried beans that you cooked yourself.

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