Easiest Soup Ever

Ingredients:

45 Oz canned black beans (about 3 cans)
1 cup salsa
1 cup water
1/2 tsp group cumin (or however much you like)
14 oz canned corn kernels, with their liquid
1 cup Greek Yogurt or sour cream (totally optional

In a pot over medium heat, combine the beans, salsa, water and cuming and bring it to a boil. While it is heating, us an immersion blender to puree about half the mixture, so it is still chunky .Add the corn and its liquid, continue to heat stirring occasionally.

Serve with a collop of yogurt or sour cream.

So easy, so easy to make from pantry items, and really good!

Aunt Marg’s Corn Chowder

6 slices bacon, cooked.

Add to same pan, 1 onion, chopped; cook ‘til transparent.

Add 4-5 potatoes, peeled and diced, and enough water to just cover the potatoes.

Simmer 7 minutes or until potatoes are tender.

Add 2 cans of corn soup, or creamed corn.

Add 1 cup fresh or frozen corn, 1 cup chopped broccoli, and ¼ cup chopped roasted red pepper(optional.)

Add about 2 ½ cans of milk.

Salt and pepper to taste.

Stir in 1 cup (or more!) or cheddar cheese.

Comforting Chicken Soup

This recipe IS in the family cookbook, but I thought I'd post it anyway :) Also, I did something different with it last night that worked out great(or at least Sam and I thought so). Instead of cutting the chicken into cubes, I put it in my food processor and shredded it. Really improved an already delicous soup.

(also, I double this)

2 quarts water

8 chicken bouillon cubes

6 ½ cups uncooked wide egg noodles

2 cans (10-3/4 ounces each) condensed cream of chicken soup, undiluted

3 cups cubed cooked chicken

1 cup sour cream

fresh parsley

In a large saucepan, bring water and bouillon to a boil. Add noodles; cook, uncovered, until tender, about 10 minutes. Do not drain. Add soup and chicken; heat through. Remove from the heat; stir in sour cream. Sprinkle with parsley. Enjoy!

Tonight

I'm planning on making Comforting Chicken Noodle soup tonight. My tip for the dish is to make as much as possible and freeze the rest in 2-3 bowl servings. That way, on a night where I can't/don't want to make dinner I just pull a bag of soup out, reheat, and serve.

This works for chili too(a cheap and yummy alternative--do you all have my recipe for it?)