Last week I stayed with my parents one night while traveling for work. They made me taste a bit of this soup that they made from a newsletter that my mom got at work. The soup didn’t have a name but I really liked it so we made it tonight.
This was super easy to throw together and worked out great because just as it was starting to simmer for fifteen minutes, Butler got his head stuck in the handle of a plastic bag. We could just ignore the soup on the stove and move the bed that he decided to hide under wrapped in a bag. He was fine by the way and got the bag off himself before we got to him. Chica followed him under the bed and stayed by his side through the whole ordeal.
Anyway here’s the recipe:
1 med onion chopped
2 tbsp veg. oil
1 can 15 oz black beans, drained
1/2 can refried beans
1 can 11 oz corn, drained
1 can 14.5 oz chicken broth
1 cup bottled chunky salsa
1 tbsp lime juice
1/2 tsp salt and 1/8 tsp pepper
Saute onions in oil until tender. Add the other ingredients, simmer for 15 minutes and serve.
The soup is hearty, thick and creamy and very filling. I used medium salsa so that it would have a bit of heat. I didn’t put in the salt or pepper and I felt it didn’t need either although Mike said it needed some pepper. Maybe my sense of taste is a bit off because I have a cold.
We had cheese quesadillas on the side. I found these high fiber flour tortillas at Giant that were only 80 calories. They were softer than usual but toasted up perfectly in the pan and tasted just as good as regular tortillas.
For such a quick, easy dinner, it really was very cozy and homey. Perfect for a weeknight.
It's Knot You 
hmmmm….I make almost the same soup, but never with the refried beans. I may have to give that a try.
It makes it thicker and heartier and adds an interesting flavor. I thought it was really weird but it’s delicious.