Spicy Black Bean Soup recipe

I believe the recipe is over at my other blog but I couldn't search it from my cell here :o(

I did scan around and I think this one from Frugal Granola is close to what we made here. Spices are one of those things you get to have fun playing with.

Dawn, I hope this works for you. What a great blessing to get all those beans! Stores can be so wasteful! We have a store here that constantly over-orders produce and eggs. They never sell it all, then out it goes. I do get a great bargain on eggs a few days from their date, though. Some 20 doz are whisked up in the freezer in 3 egg quantities waiting on their turn in the baking!

Hereks the soup -- and check out Frugal Granola. From what I saw today there is plenty of great reading there!

Salsa Black Bean Soup
Serves 44 cups

cooked black beans, drained (About 1 lb. beans soaked overnight, then cooked.)
1 cup Chicken Stock (preferably homemade!) 
1 cup Salsa
1 cup frozen corn (It will thaw in the soup.)
 1 tsp. ground cumin
1 tsp. chili powder
1 tsp. dried basil
1 tsp. dried mint
1 tsp. dried cilantro 
Sea Salt & Pepper, to taste

Toppings:
Yogurt or Cultured Cream
Thinly Sliced Green Onions
Grated Cheddar or Monterey Jack Cheese
Guacamole or Sliced Avocado (optional)

 Combine beans, broth, salsa, and spices in a blender, and blend until fairly smooth.  Pour into a medium saucepan, and add corn and herbs.  
(If you have an extra cooked beans, you can add them at this time, too.)

Heat over medium heat until lightly bubbling and heated through, stirring often to prevent sticking.

Add additional chicken stock, if you prefer the soup to be a bit thinner.  (This will make a very thick soup.)

 Ladle into bowls, and serve with a selection of toppings.
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