Black Bean Soup

I think fall is right around the corner. This is hard for me to say because it is 88 degrees outside. I am not used to these temperatures in the south, but I think that is a mild temperature for Louisiana this time of year. I even saw a few yellow leaves of the trees in our backyard. Hard to believe, but I suppose it's true. Anyway, I thought I would celebrate this sudden drop in temperature by making SOUP! It speaks to me. It says autumn and rain and leaves changing colors and putting on a sweatshirt and all kinds of other things, but yesturday it said, "Im easy!"

Black Bean Soup

• 1 Cup jarred fresh tomato salsa (plus extra for garnish)-I make my own pico de gallo. Well worth a little extra effort.
• 2 15 oz. cans of black beans (I stick with my low sodium), drained and rinsed
• 3 cups chicken broth
• sour cream for garnish
• 1 lime
• Dry sherry (optional but a nice flavor if you have it in the pantry)
• tortillas (optional)

Heat the salsa in a large saucepan over medium heat, stirring frequently, about 3-4 minutes. Stir in the beans and broth, then heat to boiling. Reduce heat to low. Cover and simmer 15 minutes. Mash up the beans with a potato masher or a hand blender that you have just stick right in the pot. Dish out into bowls and add a splash of sherry and give it a stir. Top with sour cream, salsa and a squeeze of lime. Add a tortilla for dipping if that's what you're into. Enjoy!

Black Bean Tacos

Never mind that I was half way through this taco before I realized I hadn't snapped a picture of it. Oh, YES! They are that good-and even easier to make! They were in our weekly menu, but we have had to pump the brakes a bit-hubby says, "too much of a good thing isn't always a good thing." Lucky for him I was away for 2 weeks in Colorado so he didn't have to eat it...but my good friend Shannon got a taste and she likey too!

Black Bean Soft Tacos-serves 4

• Spray of Olive Oil
• 1 can fire-roasted tomatoes
• 1 can black beans (I go low sodium here, but do as you wish), drained and rinsed
• 1 cup frozen corn kernels
• 4 scallions, sliced
• 2 cloves garlic, minced
• 1/2 tsp. ground cumin
• couple shakes of red pepper flakes
• 1/2 cup fresh cilantro
• 1/4 red onion finely chopped (optional)
• 1 avocado, sliced (optional)
• lettuce (optional)
• 8 corn/flour tortillas (I go whole wheat flour)

Heat oil in a large skillet. Throw in the scallions and give them a quick minute to release their yummyness then add garlic. When that is heated dump in tomatoes, black beans, corn, red pepper flakes and cumin. Bring to a boil and reduce heat. Let simmer about 5 minutes, or if you can't wait another second grab a tortilla and get your eat on! Top it off with cilantro, red onion, avocado and lettuce. Or if you're plain then just eat it without all those fixins. It's your taco. I'm not the boss of you. Enjoy!

Tuna Melt

Tuna Salad-serves 4

• 1-12 oz. can white albacore tuna in water, drained


• 2 Tbs. vegetable/chicken broth


• 1 Tbs. light mayonnaise


• 1 Tbs. dill pikle relish (or sweet)


• dash red pepper flakes


• dash salt and pepper


• dash garlic


• dash all purpose seasoning

Mix all ingredients together in a large bowl and chill. You can chill and so can your tuna. When you are ready you can either make yourself and yummy tuna melt with the works-I used reduced fat cheddar, avocado, tomato, lettuce, and red onionon an Orowheat sandwich thin-or you can make a yummy tuna blossom. I will get a picture uploaded soon, but you just slice a tomato into wedges, just not all the way down so it opens up like a flower and you scoop the tuna right into the center. It's delicious! And you can add carrot sticks, sugar snap peas, crackers, or whatever to it to make it dip-able. YUM!

***Here she is! Isn't she a beauty? I also put some cucumber slices in between the tomato wedges cause I was extra hungry and well, it just sounded yummy. I also put it on a bed of lettuce, which if you add these veggies feel free to drizzle a touch of salad dressing over it. Make it a real salad. Enjoy!