Halloween Soup
Author Notes: I created this soup back when my children were young, I was working too many hours, and they wanted to go Trick-or-Treating on a weeknight. They were delighted with the spooky colors; I was happy with how quickly it came together. And it's always fun to customize your dinner! If you use vegetable broth, this soup is appropriate for vegetarians. —Windischgirl
Serves 4
- 2 Carrots, chopped
- 2 Celery stalks, chopped
- 2 tablespoons Olive or vegetable oil
- 2 cups Black beans, cooked, with their liquid; equal to 2 cans of 15 oz. each
- 1 1/2 cups Chicken or vegetable broth
- 1/4 teaspoon Cayenne pepper
- 1/2 teaspoon Cumin, ground
- Salt and pepper to taste
- 1/4 cup Tomato salsa
- 1/2 cup cheddar cheese, orange and sharp!, shredded
- 1/2 cup Sour cream or plain Greek yogurt
- In a medium saucepan, heat the oil. Add the carrots and celery, and sauté until tender.
- Add the beans and their liquid, then stir in the broth. Add the cayenne, cumin, salt, and pepper. Heat gently till simmering.
- Divide the soup among 4 bowls. Let each diner top their spooky serving with a spoonful of salsa, festive orange cheese, and a ghost of sour cream. Serve with crusty bread or tortilla chips. Follow with candy for dessert!
- This recipe was entered in the contest for Your Best Recipe with Beans
More Great Recipes:
Beans & Legumes|Soups
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