This is the perfect soup for detoxing after a Thanksgiving weekend full of piling on the food and eating leftover pie for days after the big dinner.
I’m in love with easy pleasing soups and chilis, especially during the cold winter months. I’m especially fond of food that’s easy on the wallet during the Christmas shopping season. Most of these ingredients were already in my pantry, so when I went food shopping this week, I only bought the fresh produce that this recipe calls for.
Ingredients: (Adapted from the Everything Healthy College Cookbook)
- 2 (15 oz) cans black beans, rinsed and drained
- 2 cups frozen corn kernels
- 1/2 a red bell pepper, finely diced
- 2 cups canned crushed tomatoes
- 1 (15 oz) can diced tomatoes
- 2-3 cloves garlic, minced
- 1/2 cup scallions, chopped
- 1 tsp olive oil
- 2 tbsp chili powder
- 1 tsp cumin
- 1 cup water
- 1 cup chicken or vegetable broth
- splash or two (or five) of Tabasco sauce
- salt and pepper to taste
1. Combine all ingredients in a large pot.
2. Cook on medium heat for 15 minutes.
3. Reduce heat to low and simmer for 10 more minutes
My observations: Do you see how healthy this soup is? It’s full of good nutrients, and it’s also filling. To make it extra healthy, be sure to get the no salt added tomatoes and low sodium chicken broth. Also, I found that this soup was a bit watery for my liking, so I added a tbsp of cornstarch into the mix to thicken it up. And be sure to garnish with some avocado and/or shredded cheese. Other than that, I don’t think I would change this soup. It’s yummy