Lots of recipes claim they can be cooked in 20 minutes or less. Some nights are so busy, even that’s too long. “Surviving Dinner” is a series that is not about good wifeing, mothering, or cooking. It’s about surviving. It’s for those nights when you’re tempted to write “fast food” on the menu, but cooking at home will save you a few dollars, a few hundred calories, and loads of mommy-guilt. Recipes found here can be cooked quickly and have minimal prep and clean-up. Some may require a little pre-planning, but many won’t.
Make this soup in the blender & microwave – then throw everything in the dishwasher! No need to even turn on your stovetop for this menu.
Black Bean Soup
1. Blend all the soup ingredients in a blender. Don’t dirty up measuring utensils, just eyeball it. If you know you will be extremely pressed for time, you can blend it up the night before. But, really, this whole step only takes about 3 minutes anyway.
- 2 cans black beans (rinsed)
- 1 1/2 cups salsa
- 2 cups chicken broth
- 1 teaspoon cumin
2. Heat your soup in the microwave. I use my Micro-Cooker from The Pampered Chef.
3. Garnish with whatever needs using up in the fridge. It’s also delicious on its own.
4. Make cheese quesadillas in your sandwich maker or on the grill. Really, the grill works best (mine were made with the sandwich maker, which I probably won’t do again).
Wondering what I’m doing here? Learn more about the idea behind Surviving Dinner.