so easy

Before kids, during the BK era...

I had a craving - I usually would run right out and fix it.

Especially if it was something decent for me.

The other day I had a bad craving for black bean soup.

It was all I could think about.

Panera's is a favorite.

But since I would have to get Eva dressed, again.

(She is anti-pants these days.)

Which means a couple of trips under the dining room table to fish her out.

And I would have to get Theodore bundled.

Both in carseats.

Just to drive the mile to Panera.

Unload.

Order.

Wait.

Entertain.

Reload.

and unload again.

Not happening.

But I really needed some soup.

So I improvised.

And it was good.

Ridiculously good for barely having anything in it.

I made it again already.

1 - 16 oz. can or  2 cups of black beans

1/2 cups salsa

1 to 2 tablespoons taco seasoning to taste

1 1/2 cups of water

Mix black beans, salsa, taco seasoning and water in a medium pan.  

Start with 1 tablespoon of taco seasoning, add more later to taste.

Cook over medium heat and bring to a simmer.

Simmer for at least 15 minutes.

Scoop about 1/2 a cup of beans into a small bowl.

 Mash those beans and add them back to the soup.

Taste and add more seasoning if needed.

Add water if needed to get desired thickness.

I simmered the soup closer to an hour so I ended up adding about 2-3 cups of water.

Mashing the beans is an extra step that you don't have to do, it just makes the soup a little creamier.

I make my own taco season in a big jar.

I use this recipe but I skip the salt. 

I use it for all kinds of things: baked potatoes, roasted veggies.

I also quadrupled this recipe the second time using dry beans and froze most of it.

It is all gone now, so it does freeze well.