Black Bean and Salsa Noodle Soup

For everyone looking for a quick and tasty soup recipe for the winter months, I can readily recommend this one.

Black Bean and Salsa Noodle Soup

Serves 6

3 cans (14 to 15 ounces each) vegetable broth
1 jar (16 ounces) salsa
1 can (15 ounces) black beans, drained and rinsed
1 can (15 ounces) whole kernel corn, drained
1 package (5 ounces) Japanese curly noodles, or 5 ounces spaghetti
1/3 cup chopped fresh cilantro
1 tablespoon lime juice
1 teaspoon chili powder
¼ teaspoon ground cumin
¼ teaspoon pepper

Heat broth to boiling in a large pot. Stir in remaining ingredients and reduce heat to medium. Cook 5 to 6 minutes, stirring occasionally, until noodles are tender

Source: Super Sides in Seconds, © 2004

Notes from the Hare

I like a slightly heartier soup, so I double the black beans in this recipe. I leave the noodles out on occasion as well, depending on mood.

A sprinkling of cheese is pretty tasty on to of this soup, if you are so inclined.