Even though it is late spring, the weather has been pretty cool. I haven't even gotten any flowers potted because the weather has been so unpredictable and unseasonable. The temperatures haven't stopped my daughter Grace from swimming 4 to 6 every evening because that is what swimmers do. Her coach did pull her out early one day because she was turning blue. So it seemed like the perfect idea to make black bean soup last week with some leftover pork tenderloin. You know how I like to use leftovers for another meal!
So I pulled this soup together with some pantry staples and it turned out very well. It got high ratings on taste from the family and simplicity from me. You could probably have this soup on the table in 20 minutes if you hustle. I made cornbread to go with it so that took a bit longer. Make the cornbread first and let it bake while you prepare the soup.
Black Bean Soup
3 cans black beans, drained and rinsed
1 can diced tomatoes
2 cups chicken broth
1 onion, chopped
2 stalks celery, sliced
2 carrots, peeled and sliced
1 to 2 cups chopped cooked pork
1/4 tsp. chipotle chili powder
1/4 tsp. black pepper
3 tsp. chili powder
1 tsp. cilantro
1 tsp. cumin
Heat 2 to 3 Tbsp. olive oil in a large pot over medium high heat and saute the onions 2 minutes. Add the celery and carrots and continue sauteing until all is lightly browned, about 5 minutes more. Add the beans, tomatoes, broth, pork, and seasonings and heat to boiling. Reduce heat and let simmer 10 minutes. Add more water if the soup is too thick. Done!
You could use leftover chicken or even some beef or just make it vegetarian. You might also want to use a tad less chipotle powder as this was pretty spicy and hot. Serve it over rice for another variation if you like or if you need to feed more people. The leftovers were good for lunch the next day.
A holiday weekend is coming up and I will feature a "light" dessert on Thursday that would be perfect to serve at your cookout.