Meal Swap: The Perfect Fall Black Bean Soup

Last week, my brilliant friend Melanie hosted a meal swap. Six of us gathered on Sunday night to switch meals. It was really nice not having to come up with what to have to cook for dinner each night this week.

Here is the recipe I used, thanks to Pinterest! It really was quick and easy to make. Perfect for a fall evening!

The Pretty Bee's Speedy Black Bean Soup

Ingredients

1 teaspoon olive oil
1 cup chopped onion
2 cans (15 ounces each) black beans
1 teaspoon chopped garlic, fresh or jarred
1 can (14 1/2 ounces) vegetable or chicken broth
1 can (14 1/2 ounces) chopped tomatoes with green chilies
1 teaspoon dried thyme
3 bay leaves
1/2 teaspoon cumin powder
1 teaspoon balsamic vinegar
2 cups frozen corn kernels 
Optional garnish ideas: Grated cheddar cheese, sour cream, minced cilantro, crumbled tortilla chips

Directions

1. Heat oil in 4-quart or larger soup pot on medium. Peel and chop onions, add to pot. Cook until slightly brown, about 3 minutes, stirring occasionally.

2. Meanwhile, pour 1 can beans and juice in a 2-cup bowl. Use the back of a serving-size spoon to mash beans against sides and bottom of bowl broken up and pasty. Set aside.

3. Add garlic to soup and cook 1 minute. Raise heat to high, add chicken broth, mashed beans, and remaining can of beans with juice. Stir well. Add all remaining ingredients except garnish. Cover, and bring to a boil. Reduce heat to low, and simmer to blend flavors, about 5 to 10 minutes, stirring often to prevent sticking.

(photo credit: The Pretty Bee)