Finally it’s not a scortching hot and humid day. I have all of the windows open. There’s a nice cool breeze. Let’s make 10-minute soup.
It’s super easy and only requires 1 pot, a measuring cup and something to stir it with.
Black Bean Soup:
2 fourteen oz. cans black beans, drained
1 fourteen oz. can refried black beans
2 cups fresh salsa
2 cups chicken or vegetable broth
Warm salsa in a pot for 4 minutes. Add remaining ingredients, cook for 5 more minutes until warmed through. Done! Add some toppings if you like. I prefer sour cream.
