I reckon there's still enough left of winter to want some nice, hot soup to keep you toasty, so here's a recipe I got from Linda Wisdom a while back. Unlike Diva Donna, she didn't send me a hunk pic to go with it. So I'm adding my own! I think the is the same fellow whose eyes matched his sheets a few days ago.
Black Bean Mexican Soup
1 can of black beans, drained and rinsed
1 can of whole kernel corn, drained (fresh or frozen corn can be used) (canned can be used to but lightly rinse them if they're salty)
1 C. salsa (your favorite kind)
2 C chicken broth
2 T lime (or lemon) juice
2 dashes (or more depending on your taste) hot sauce
Combine in pot (4 qt) bring to a boil, then lower to a simmer for 5 min.
Serve with a sprinkling of (optional but I highly recommend the first two)
Shredded cheddar cheese
Chopped green onion
Dollop of sour cream
Makes about 4 servings
1 can of black beans, drained and rinsed
1 can of whole kernel corn, drained (fresh or frozen corn can be used) (canned can be used to but lightly rinse them if they're salty)
1 C. salsa (your favorite kind)
2 C chicken broth
2 T lime (or lemon) juice
2 dashes (or more depending on your taste) hot sauce
Combine in pot (4 qt) bring to a boil, then lower to a simmer for 5 min.
Serve with a sprinkling of (optional but I highly recommend the first two)
Shredded cheddar cheese
Chopped green onion
Dollop of sour cream
Makes about 4 servings
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