Black Bean Soup My Way.

I glanced at the recipe about 2 hours before I commenced cooking.

Figuring it was a standard soup recipe, I decided I could wing it.

I was right.  

Good thing, huh?

This is a super versatile recipe and a perfect use for any 

fresh, frozen or leftover veggies that need to be eaten.

Black Bean Soup My Way

2 cans black beans, drained and rinsed.  Mash with a fork.

4 cups stock, broth or water- I used homemade chicken stock

6 carrots, chopped

6 new potatoes, chopped

3 ears of sheared corn

1 onion, chopped

garlic, minced

cumin, paprika, chili powder, cayenne powder, Braggs, salt and pepper

olive oil

1. Heat olive oil in a large heavy bottomed pan.

2. Saute onion, garlic, carrots and spices.

3. Add remaining remaining ingredients.

4. Bring to a boil.  Simmer until vegetables are tender.

5. Serve with cornbread.

*Once the vegetables were tender, I used my potato masher to mash up the chunks.  I liked how this made the soup much thicker and stew-like due to the 'mashed' potatoes.

*Last night was my first time making cornbread with almond milk.  The texture was definitely different and not light and fluffy like when I use whole milk.  But with this soup on top of a big slice, it was perfect!