I love Instagram. I use it all the time because I love to save moments of my life in pictures. I also love the idea of being able to share those images with my family in the future. I want my kids to see how much fun I had with my friends, hobbies and of course… cooking. I share a lot of food on Instagram and friends always ask for recipes. Sometimes I have them, and other times I open my refrigerator and hope for the best.
This Black bean soup is amazing. It has changed and grown so much from a recipe book tear out into a total weeknight staple. It’s healthy, delicious and has just the right amount of spice.
Things to gather:
Half an onion, I used white here, but prefer purple.
Half a cup of chopped mushrooms, your choice
2 Al Fresco chicken sausages, chopped (my favorite to use here is the roasted pepper and asiago, best flavor- hands down) I didn’t use them above, but they are the best to use.
1 can of black beans, low-sodium, or regular- If you use regular give them a good rinse to get all that icky sodium off.
1 cup of water
1 can of fire-roasted canned tomatoes. I’ve experimented with all the flavors, but fire-roasted gives the soup a great taste
1/2 cup of salsa. I used chipotle salsa, but prefer black bean salsa or pineapple salsa. Play around!
1 teaspoon of cumin powder
salt to taste
Take your 1st three ingredients and throw them into a hot and sprayed pot. Cook until onions begin to clear and the smell of the mushrooms become unbearable because you want to stick your hand in the pot and have some.
Add your beans, cup of water, diced tomatoes, 1/2 cup of salsa, cumin powder, and salt. Stir. Let it all come to a boil, then cover with a lid and lower heat to a simmer.
Let simmer for about 8-10 minutes. Serve one cup in a deep bowl. Add a dollop of non-fat greek yogurt or a slice of non-fat cheese and eat it all up.
Serves about 4 people. Unless you’re feeling extra hungry…
Hope you love it.