I had a few Black Bean Soup recipes from magazines, recipe sites and there was one on the back of the can of Black Beans I purchased. I ended up "morfing" the different recipes and this is what I came up with. It IS YUMMY!!!!!

Ske's Morfed Black Bean Soup

2 tbsp OLIVE Oil
2 medium chopped carrots
1 stalk chopped celery
1 small onion chopped
1/4 to 1/2 cup red wine
1 can (10 oz.) Ro*Tel chunky Diced Tomatoes and Green Chilies, original
1 can (10 oz.) Ro*Tel chunky Diced Tomatoes and Green Chilies, mild flavor
3 cans (15 oz. each) Ranch Style Brand Black Beans, undrained
1 cup (11 oz.) Mexican-style corn
1 can Fat Free Chicken Broth
2 TBSP Mrs. Dash Grill Seasoning (Chicken Blend)
1 TBSP Garlic Powder
1 Tsp cayenne pepper
1/4 cup fresh minced cilantro

Heat oil in Dutch oven over medium heat; add carrots, celery and onion. Cook about 15 minutes or until tender. Deglaze pan with red wine. Add remaining ingredients EXCEPT cilantro. Heat to a boil; reduce heat and simmer 45 minutes to 1 hour. Blend in cilantro; serve.

If you don't care for cilantro, skip it. The soup is just as good without it.

This message has been edited. Last edited by: ske,

Sounds great. The recipe I have you puree the ingred. and add some chopped toppings if you like. I saved your directly to my recipe disc!!!! Thanks

mmmmm...thanks ske!

Peg

Jill, it really was so good, had sooo much flavor. It made up a good bit too. I've put 3 3-cup containers of it in the freezer.

This sounds so good, thanks for the recipe...next to low sodium chix broth, beans are the second largest amt of food in my pantry. We love black beans, great northern, whatever.
Jill