Sep 012006
 
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I posted this recipe on the Cook’s Corner several years ago. It’s a great soup and a favorite at our house. You can control the spiciness by adjusting the amount of chili powder you use and the type of salsa. It freezes beautifully. Sometimes I freeze it in individual containers for lunches.
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Recipes

1

2

3

4

5

6

Servings

6

12

18

24

30

36

Ingredients
Minced onion

1 C.

2 C.

3 C.

4 C.

5 C.

6 C.

Minced garlic

2 t.

1 T. + 1 t.

2 T.

2 T. + 2 t.

3 T. + 1 t.

1/4 C.

Ground cumin

1 t.

2 t.

1 T.

1 T. + 1 t.

1 T. + 2 t.

2 T.

Chili powder

1 t.

2 t.

1 T.

1 T. + 1 t.

1 T. + 2 t.

2 T.

Cayenne pepper

1/2 t.

1 t.

1-1/2 t.

2 t.

2-1/2 t.

1 T.

Oil

2 T.

1/4 C.

1/4 C. + 2 T.

1/2 C.

1/2 C. + 2 T.

3/4 C.

Canned black beans

48 oz.

96 oz.

144 oz.

192 oz.

240 oz.

288 oz.

Canned kidney beans

15 oz.

30 oz.

45 oz.

60 oz.

75 oz.

90 oz.

Chicken broth

14 oz.

28 oz.

42 oz.

56 oz.

70 oz.

84 oz.

Salsa

16 oz.

32 oz.

48 oz.

64 oz.

80 oz.

96 oz.

On Hand Ingredients
Sour cream

1/2 C.

1 C.

1-1/2 C.

2 C.

2-1/2 C.

3 C.

Shredded sharp cheddar cheese

1 C.

2 C.

3 C.

4 C.

5 C.

6 C.

Assembly Directions:
Sauté onion, garlic, cumin and ground cayenne pepper in oil in 4-quart saucepot on medium heat until onion is tender; remove from heat. Place 1 can black beans, can of dark red kidney beans with liquid and chicken broth in blender; cover. Blend until puréed. Stir into saucepot. Stir in remaining beans and salsa. Bring mixture to a boil. Reduce heat to low. Simmer 30 minutes.

Freezing Directions:
Allow the soup to cool. Package the soup in meal sized portions. Large plastic freezer containers and freezer bags work well. Seal, label and freeze.

Serving Directions:
Thaw and reheat.

Comments:
If you don’t like cumin, replace it with chili powder. You can adjust the heat by eliminating the cayenne pepper, reducing the amount of cumin or chili powder, or using a mild salsa.

Nutritional Info:
Per Serving: 418 Calories; 14g Fat (30.0% calories from fat); 24g Protein; 49g Carbohydrate; 17g Dietary Fiber; 21mg Cholesterol; 1610mg Sodium.
Exchanges: 2-1/2 Grain (Starch); 2 Lean Meat; 1 Vegetable; 2 Fat.

Carol Santee

Carol SanteeCarol is the co-author of the Big Book of Freezer Cooking and the author of 30 Day Gourmet’s Slow Cooker Freezer Favorites, Freezer Lunches To Go and Healthy Freezer Cooking eBooks. She is a computer information specialist and works for a computer software company.