Delectable Tuesday: Easy Peasy Black Bean Soup!

Hubs loves Black Bean soup.  So based on what we had in the cupboard and fridge, I whipped up a batch. I didn’t have a specific recipe in mind, I just played it by ear and it turned out GREAT!!

Black Bean Soup (makes 6 1-cup servings)


  • 2 15 oz. cans of organic black beans (do not drain)
  • 2 c. salsa of your choice
  • 1 can chicken broth (if you are a vegetarian, use vegetable broth)
  • 1 bunch cilantro (top, leafy part only) chopped
  • 1/4 c. chopped onion (white or purple, whatever you have)
  • 1/4 c. chopped  Fresh Jalapeño Peppers (about 2)
  • dash of hot sauce (your choice, optional)
  • 6 T. plain Greek Yogurt or low fat Sour Cream


  1. Combine everything in a large stockpot.
  2. Cook the soup on low for 45 minutes to 1 hour. Really simmer it gently and allow the flavors to meld.
  3. Ladle into bowls and top each bowl with 1 T. of plain Greek Yogurt or low fat Sour Cream.
  4. Serve with quesadillas and Mexican Cesar Salad.

Mexican Cesar Salad


  • 6-8 cups of your favorite lettuce/lettuce blend (romaine and bibb is great!)
  • 2 tomatoes cubed/sliced
  • ½ cup purple onion, cut into rings
  • ¼ c ranch dressing
  • ½ c your favorite salsa


  1. Combine the salsa and ranch together, chill in fridge 6-8 hours before servings. This allows the flavors to blend.
  2. Toss the veggies in a chilled salad bowl with the dressing.
  3. Top with ¼ c crushed corn chips/tortilla chips for some added crunch!

Serve topped with grilled chicken breasts for an entree or without meat as a side dish.  Serves 3 as an entree, serves 6 as a side dish.

I’m Back!

Margaret Announce
We welcomed our Daughter into the world on June 10th, and we came home from the hospital on the 12th. I’ve been busy getting the family adjusted to the new member, as well as visiting with relatives that have come to visit.

I’m trying to get some posts scheduled over the next few days. I’ve got fun, easy crafts and easy, delicious recipes to share!