February 4, 2013


While making the dip for Superbowl Sunday I got to thinking that the leftovers would make a good soup that is if we had leftovers and we did but, not much so I had to bulk it up a bit.  Here's the recipe.

                                                    Leftover Black Bean Soup

2 Tbls. Olive oil
1 small onion, finely diced
1 c. frozen carrots
1 c. frozen corn
1 can rotell tomatoes, undrained
Leftover black been dip (recipe done on February 3, 2013)
   salt and pepper to taste
1/2 tsp. cumin
1/2 tsp. garlic powder
1 tsp. hot sauce (more if you want)
1 tsp. chopped cilantro
4 c. chicken or veggie broth (I used chicken)
1 can kidney beans, drained and rinsed
1 can navy beans, drained and rinsed

Heat oil to medium saute onion, carrots and corn until onions are tender a couple minutes.
Add tomatoes, leftover bean dip, broth and beans, and all seasonings, stir add hot sauce stir some more.
Bring to a slow simmer and heat through.  Taste and add more salt and pepper if needed.
Simmer 10 minutes or until leftover dip has melted stirring occasionally.
Turn off heat and add cilantro.  Serve.

My note:  I served this with cheese quesodillas.  This soup can most likely be made without making the dip but, the dip had cream cheese and cheddar cheese so you might want to add those to the soup to make it creamy. 

I was going for a meatless Monday meal and this fit the bill.  It was also, very tasty.  Enjoy!!!!