Last week we enjoyed a meal with our dinner group of 30 years. One of the members joined us for the first time in many months. She had been unable to attend due to her husband’s illness. Anyway, Paula and I were looking for a meal to have this weekend and Paula found it in her notebook of recipes. It is a very tasty soup and incredibly easy to make. Paula made it on Sunday in between some of the cookies that she was baking while I finished blowing the last leaves of the season out of the yard.

Here is the recipe in case you want to try it…

You only need a few ingredients: celery, onion, cans of black beans and diced tomatoes, some chicken broth, chili powder, minced garlic and cumin. The soup can be made in about 15 minutes and that includes cutting up the celery and onion as well as softening them in the stock pot. Just cut up 2 celery stalks, diced up 1/2 cup of onion. Then he sauteed them til they were soft. Next he added 1 tsp. cumin, 1/2 tsp chili powder, 1 tsp. garlic, 1 14-oz can of diced tomatoes (undrained), 1 14-oz can of black beans (drained and rinsed), 1 14-oz can of chicken broth. You bring all this to a boil and simmer it for 10-15 minutes. Then you blend the soup in either a blender or with a hand blender. For the sour cream topping, you just mix 1/2 cup of sour cream with 1 tsp. lime zest, 1 tbsp. lime juice, and 1 tsp. cilantro. When serving the soup, just add a teaspoon of the cream to each bowl. Delicious! We enjoyed ours with some crescent rolls.

Easy meal and there was none left by the end of the meal!