Mmmmmm this was really yummy! It's my own recipe for the soup, I'll post it below. The cornbread was just jiffy, my favorite! :) Normally we have this with a dollop of sour cream on top and cilantro but we were out of both!
Rachel's Black Bean Soup
3 cans black beans
2 cups chicken stock (for vegetarians, use vegetable broth)
2 tsp. garlic powder
1/2 cup chopped small carrots (optional, but adds nutrition)
2 tbsp. cilantro (fresh, chopped) (optional)
1 tsp. lime juice
Warm the salsa in your soup pot until a little bubbly, then add the black beans to heat and then the chicken stock, garlic powder, carrots into the pot.Bring to a boil while stirring and then lower the heat to simmer and cover the pot for around 15-20 minutes.
Then, use a hand immersion blender and blend what is about half of the soup (to thicken) being careful not to splash. You can also do this with a regular blender just be sure to let the soup cool before you blend it or ladel it out.
Next, add your cilantro along with the lime juice if you like and its ready to go!Sometimes I let it thicken up a bit and cook down more. I also often make brown rice on the side and put a little in the bowl before putting my soup on top. You can also add sour cream to it on top.
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