Black Bean Soup with Cheese Quesadillas

Tonight we had blackbean soup along with some cheese quesadillas with the stuff I had leftover from making fajitas the night before. It turned out really good, which this recipe usually does for us. I have enough to freeze for leftovers so we can enjoy it again another night.

Here is the recipe:

Rachel's Black Bean Soup

written by Rachel L - http://cookingformyfamily.blogspot.com
1 cup salsa

3 cans black beans

2 cups chicken stock

2 tsp. garlic powder

1/2 cup chopped small carrots

2 tbsp. cilantro (fresh, chopped)

1 tsp. lime juice (optional)

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.