Black Bean Soup

Here is a super quick hearty soup to have when you are trying to eat better.  Don't forget the sour cream & any other toppings you like!  This dish is fast, tasty & filling.

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Black Bean Soup

Recipe altered from Or So She Says by: Amber (Dessert Now, Dinner Later!)

• 4 cans of black beans, drained & rinsed (3 for puree, 1 for hearty filling)
• 1 can low-sodium chicken broth
• 2 cans Rotel (mild) (1 can for puree, 1 for hearty filling)
• 1 1/2 cups frozen corn
• 1 Tbsp lime juice
• 1 Tbsp Hidden Valley Ranch Mix
• Sour cream, cheese & any other desired toppings

1. Blend 3 of the four cans of beans with 1 can of chicken broth & 1 can of Rotel. (Depending on the size of your blender you may need to split it up. I used my Ninja and it all fit in the large pitcher [about 6 cups])
2. Put puree in a large stock pot over the stove.  Add the last cans of black beans & Rotel, the frozen corn, & the lime juice & ranch mix.
3. Warm over medium heat until heated through.  About 5-10 minutes.  Stir occasionally so the bean puree doesn't burn the bottom.
4. Serve with sour cream, olives, avocados, cheese, & tortilla chips.