Black Bean Soup

Growing up I always hated beans. I would whine and complain to my mom any time she served anything with beans in it. I would dramatically sigh as I painstakingly picked beans out of my mom's chili.  But as I got older my tastes started to change and it turns out beans really aren't that evil.

I love this black bean soup because it it so simple to make, just a few ingredients and 15 minutes on the stove and you're all done.  It's a creamy soup, but still healthy. I make a batch on Sunday and eat it all week for lunch.

Ingredients

1 1/2 cup frozen corn

2 cans black beans

3/4 cup chicken broth or stock

1 package taco seasoning

1 can diced tomatoes

Directions

Spray a large pot with cooking spray and saute corn for about 4 minutes.

Combine 1 can of beans with chicken broth in a blender and blend until smooth.

Add the blended beans, tomatoes, remaining can of beans and taco seasonings to the corn.

Stir and bring to a boil. Reduce heat and cover and let simmer for at least 15 minutes.  I usually let it simmer for about an hour.  If you want your soup to be spicy you can use the tomatoes with  green chiles or you can go wild and get the diced tomatoes with habaneras.

If you like you can top with cheese and sour cream.