We have been doing a lot of traveling over the holidays to visit with family and friends.  When hosting folks ourselves, one of my favorite things to make is soup.  It is so easy to make ahead of time, then simply reheat on the stove or – even better – in the crockpot.  So, here are two recipes for soups I have made recently that some of you have inquired about.  I do apologize for the lack of pictures.  My silly phone was acting wonky, and quite frankly, I just lost patience with it.  So, I hope you enjoy these recipes!

Buona Black Bean Soup (recipe found on the Progresso black bean soup can label)
1 Tbsp olive oil
1 large onion, chopped
1 medium stalk celery, chopped
2 medium carrots, chopped
4 cloves garlic, chopped
2 Tbsp chili powder
1 Tbsp ground cumin
1/4 tsp black pepper
3 cans chicken broth
4 cans black beans, drained and rinsed
1 can whole kernel sweet corn, drained
1 jar mild picante or salsa

In 4-quart saucepan or Dutch oven, heat oil over medium-high heat.  Cook onion, celery, carrots and garlic in oil 5 minutes, stirring occasionally.  Add chili powder, cumin, and black pepper; cook 1 minute.  Stir in broth, 2 cans of the black beans, and corn.  Heat to boiling, stirring occasionally.

Meanwhile, place remaining 2 cans black beans and the picante in blender or food processor.  Cover and blend on high speed until smooth.  Stir into boiling soup mixture.

Reduce heat to medium; simmer 15 minutes.  Serve with chopped cilantro, if desired.  Makes 6 servings.

I love this soup for its simplicity.  Granted, it is a lot of chopping, but there are no fancy ingredients.  Just simple goodness.

Quite often, I will make it vegetarian by replacing the chicken broth with vegetable broth.  The recipe is so versatile that you can really add anything you like to it.  I am thinking that some finely chopped red pepper would be lovely in it as well.  I have also discovered that it is just as good if you don’t puree the other 2 cans of black beans.  As for me,  I can’t wait to try out my new handheld blender my sister gave me for Christmas!  Yippee!

This next soup recipe is one I found in our local newspaper.  I am always eager to try out new crock-pot soup recipes, and this one really is delicious.

Chicken Taco Soup (Judy Manis)
1 can chili beans
1 can black beans
1 can whole kernel corn
3 cans tomato sauce
2 cans diced tomatoes
1 can green chilies
1 onion, chopped
1 bottle beer or 1 can chicken broth
1 envelope taco seasoning
boneless chicken breasts (3-4, depending on size)

Boil chicken until done.  Cut into small pieces.  Drain beans and corn.  Add all ingredients to large slow cooker.  Cook on low for 3 to 4 hours.  Serve with shredded cheddar cheese, sour cream, and tortilla chips.

I need to emphasize here that when it says to “add all ingredients to large slow cooker,”  it truly does need to be a LARGE slow cooker.  Somehow I missed that fine print, and when my soup was overflowing as it cooked I realized I was going to have to do a rescue operation.  So, if you have a large slow cooker, get that bad boy out and use it!  Alas, since I do not have a large slow cooker, the next time I make this I will either have to cut the recipe in half or do it on the stovetop in the biggest pot I own!

Tomorrow: Hoppin’ John, maybe?

Oh, and stay tuned for the story of some exploding monkey bread on Christmas Day!

Happy New Year, everyone!
Muncho Mom