Instant Black Bean Soup

I have been a little slow on posting recipes lately..I guess that is because I haven't been doing much cooking lately! My latest plans are to relocate to Lincoln, NE so I have been busy job hunting for Dental Hygiene openings there. I had a couple interviews this week, so along with traveling to Trevor's football games, I haven't been home much!

This recipe is from Cooking Light. I love beans:) So much so that Trevor calls me black bean..haha, odd I know, but I can't help it! Anyway..it's getting cold outside and it prompted me to attempt a black bean soup. I found this recipe on Cooking Light's website and decided to try it after reading some of the 43 positive reviews by people that had made the soup. I really did like the result, and my parents said they did too (even though they were very skeptical at first). However, I would change a few things about the recipe if I were to make it again. It was too runny, which some of the reviews had stated. So next time I plan to use much less broth and maybe drain some of the liquid from the beans, which it says not to do. All in all though, this was a good black bean soup and is done in no time at all. Oh..I sauted onion and garlic in the saucepan before beginning the recipe, because what soup isn't better with onion and garlic added to it?

Ingredients:

2 (15-ounce) cans no-salt-added black beans, undrained
1/2 cup bottled salsa
1 tablespoon chili powder
1 (16-ounce) can fat-free, less-sodium chicken broth (would use less!)
1/2 cup (2 ounces) shredded reduced-fat sharp cheddar cheese
5 tablespoons low-fat sour cream
5 tablespoons minced green onions
2 1/2 tablespoons chopped fresh cilantro (didn't add b/c I don't like cilantro;))

Directions:

Place beans and liquid in a medium saucepan; partially mash beans with a potato masher. Place over high heat; stir in salsa, chili powder, and broth. Bring to a boil. Ladle soup into bowls; top with cheese, sour cream, onions, and cilantro.

Nutrition Info:

Calories: 212 (21% from fat)
Fat: 4.9g (sat 2.6g,mono 1.2g,poly 0.5g)
Protein: 14.7g
Carbohydrate: 28.7g
Fiber: 5.4g
Cholesterol: 13mg
Iron: 2.9mg
Sodium: 411mg
Calcium: 163mg

Olive Chili

Today was a "chili" day for August, so we had chili for supper tonight. I hope "You Love" this chili as much as "Olive" this chili...(super cheesy, I know, but really there are olives in it). You may be thinking..."Olives? And Chili? And Mushrooms??" (that's what Trevor says about it), but I promise you it's good! It's a sweet chili, because my fam is pretty wussy when it comes to spice, and it's loaded with a lot of 'chunky' stuff!

Ingredients:

1 can tomatoes

1 can kidney beans, drained

1 can cannellini beans, drained (for these first 2 cans of beans you can use any kind you like!)

1 can Bush's pork n' beans

1 lb browned hamburger

1 medium onion, chopped

green/black olives or both

mushrooms, sliced
2 cloves garlic, minced

1/4 tsp cumin

1 1/2 tsp chili powder (more to taste)
pepper to taste

salt to taste (I usually leave this out)

shredded cheese/sour cream for topping (optional)

Directions:

1. Throw it all in the crock pot!! Put on Low for @ least 8 hrs (8-12hrs)

We had this chili with some sweet corn from my brother-in-law's parent's garden and "Old Mom's Cukes." -->(Recipe for the cukes is posted earlier)