Easy Black Bean Soup

Last week I decided to do a little freezer meal session before baby number 3 arrives in December. Black beans are a rich source of protein, fiber, folate, and immune-boosting anthocyanins, besides adding flavor and color to any dish. I am looking forward to heating up some of this soup in those fun but foggy days with a newborn.

Black Bean Soup:
1/2 pound of dried black beans, rinsed, sorted, soaked, and cooked according to directions on bag.
3 cans of diced tomatoes
1 Tbsp cumin
2 Tbsps chicken base
2 tsps onion powder or 1 chopped onion
2 tsps diced garlic

Mix and freeze.  I like to use cleaned, sterilized spaghetti sauce jars filled almost to the top.

To serve: add one quart water, heat, and serve with salsa, spinach, cilantro, goat cheese (or shredded cheese of your choice), and tortilla chips. This also works well as a dip (add half the water and blend) or on top of taco salad.


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