15 Minute Black Bean Soup

I have had a cold the last few days, yucky!  So today for lunch I just wanted something fast, but hot and I just NEEDED soup.   I made a quick favorite for the cold months, my cheaters 15 minute black bean soup recipe!  This has as much flavor as if you spent all day cooking, but only takes about 15 minutes.  The other thing I love about this recipe is that it is basically all pantry staples, so it is something you can make at anytime.

15 Minute Black Bean Soup Recipe

serves 5-6

3-4  Ham, slices chopped into small pieces (lunch meat style works, nothing fancy!)

1 Tbsp. Bacon Grease (adds A LOT of flavor fast! – you can not add this a sub a quick spray of olive oil)

2 Cloves Garlic, crushed

3 – 15 ounce jars Black Beans, drained and rinsed ( I got lazy and just drained mine)

1 small jar (approx. 16 ounce size) salsa (your desired hotness, I use mild)

1 1/2  can Chicken Broth or about 3 cups(Use Knorr chicken bullion and water in a pinch- just go light)

Two quick Sprinkles of garlic powder and onion powder

Optional Additions:

2 cups fresh Spinach

1 tsp. lime juice (optional)

1/2 tsp. McCormick’s Grill Mates Montreal Steak Seasoning (I added this for the first time today and will probably do it from now on it was really amazing.)

In a large saucepan add the ham, bacon grease and garlic.  Sauté on medium heat for about 2 minutes.

While that is sautéing open and drain your black beans.  Add the black beans and salsa to the saucepan,  Cook for about 2 minutes to heat through.

Add the Chicken Broth and and additional seasoning , the garlic, onion and steak seasoning if using.  Cook for 8 – 10 minutes till boiling.

Add the lime and throw in the spinach (no need to chop)  Take a minute to let the spinach wilt.

Once it is all wilted process the soup in small batches, in a blender.   You can either save a cup or two of the unprocessed soup and throw it in to the serving bowl make it more chucky.  Or process it all if you like it smooth.  Be sure not to overload your blender, since it is hot it can really start flying out even with a lid, I usually cover mine with a towel to protect my hand and walls!  Pour into your serving bowl once processed.

Garnish with sour cream and shredded cheddar.  Serve Hot!