Quick Black Bean and Tomato Mexican Soup Recipe

This is one of my favorite soup recipes. It’s inexpensive, fast and easy and very healthy for you.  You can make many substitutions for the ingredients and it always tastes great. I like to serve this with homemade white or wheat bread.

QUICK BLACK BEAN AND TOMATO MEXICAN SOUP

1/2 lb bacon

1 medium pepper, chopped,

1 medium onion, chopped,

3 garlic cloves

1 can of black beans (or your favorite kind of bean)

1 can of corn (can substitute frozen)

1 can of stewed tomatoes

1 cup of water

1-2 tsp of cumin powder

Directions

Cook bacon until crispy. Remove bacon from pan and drain off fat, leaving a slight amount for cooking pepper, onion and garlic in. Return pan to medium heat and add pepper, onion and garlic. Cook until just tender, approx. 10 minutes. Add cooked bacon, bean, corn, tomatoes, water and cumin. Simmer over medium-low heat for approx 15 minutes until bubbly and flavors have blended. Serve with sourdough bread to dip in soup and a tablespoon of sourcream on top of the soup.

Note: You can substitute sausage for the bacon as well as using any type of canned beans like pinto, navy, black, ect. I have also used tomato sauce instead of the stewed tomatoes.

Number of Servings: 6

Approx. 206 calories per serving