30-Minute Thursdays #68

Mexican Black Bean Soup with Salsa and Corn

This yummy soup is quick and easy, but the best part is it’s low cal also!

Ingredients

• 1 tbsp. olive oil
• 1 medium red onion, chopped
• 2 tsp. minced garlic
• 5 cups vegetable stock
• 1 cup mild or medium salsa
• ¼ cup chopped fresh dill
• ¼ cup chopped fresh basil
• 1 tsp. chili powder
• ½ tsp. salt
• ½ tsp. black pepper
• 1 bay leaf
• 1 cup cooked black bean
• ½ cup cooked corn
• 2 tbsp. low-fat sour cream, for garnish
• ½ cup chopped chives, for garnish

Directions

1. In a large soup pot, heat the olive oil. Saute the onion for 1 minute. Add the garlic and sauté for another 2 minutes or until onion is translucent. Be careful not to burn the garlic.
2. Add stock, salsa, dill, basil, chili powder, salt, pepper and bay leaf. Bring to a boil, reduce heat and simmer, uncovered and stirring occasionally, for 20 minutes.
3. Stir in the black bean and corn and cook for another 2 minutes or until heated through. Discard bay leaf. Serve in bowls garnihsed with a dollop of sour cream and chives.

Bible Readings: 2 Samuel 3-5, Luke 14:25-35