Cheater's EASY Black Bean Soup ~Meatless Simplicity!

Some nights you just don't feel like cooking! The prospect of creating a wholesome meal for the family can be just plain daunting after a long day of activities. I wanted something comforting tonight and something that would be nutritious and EASY for my girls. Rather than ordering out, I found a can of black beans in the pantry.

I know you must be thinking: canned black beans? really???? Are you going to post a recipe from a can of black beans??? Well, you might just be surprised by this one. Truly!

Using fresh vegetables and herbs, I made a simple can of black beans become a thick and creamy soup that my daughters and I thoroughly relished tonight. Take a look....

Cheater’s EASY Black Bean Soup

1 can black beans in liquid

½ c. chopped sweet onion

2 ribs celery, chopped finely

1 clove garlic minced

1 T. olive oil

1 t. sea salt

½ t. cracked black pepper

1 t. smoked paprika

1 T. fresh chopped oregano

2 c. vegetable stock

few dashes hot sauce

2 T. cream

lemon juice

fresh cilantro

fat free greek yogurt

Saute onion and celery in olive oil in a medium size sauce pan until tender – 2-3 minutes on medium high heat. Add minced garlic and cook another minute. Add stock, and seasonings. Cook for 5 minutes at a low boil. Add beans. Cover (vented), reduce heat to medium low and cook for 15 minutes to let all the flavors come together.

Using an emersion blender puree the mixture in the pot until creamy. Add 2 T. cream and stir. Cook another two minutes. Serve with a dollop of yogurt, some chopped cilantro and a squirt of lemon juice. EASY and YUMMY!

Note: for those who have more time, use dry beans and follow bag instructions for prep. You will need about 2 c. cooked beans and increase the stock to 3 cups. (Seriously, the canned version is quite good and super fast on a weeknight after kids’ sporting events!) I defy anyone to say that this isn't tasty!