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 |
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4 |
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| 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 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.
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