Black Bean Soup and Corn Muffins

I’ve had a bag of dry black beans sitting around my pantry for months now. I picked it up on a whim at the grocery store and never quite knew what to make with it once I got home. That was until I stumbled across this black bean soup recipe last week. This past weekend, when I had some extra time, I gave it a try. Saturday night we had black bean soup and a batch of sweet corn muffins for dinner. Very yummy and there was enough soup leftover for lunch after church on Sunday.

I think I’ll check out some other bean soup recipes now… especially those that are made from dry beans. I kinda like the idea of being able to buy some food that’s rich in protein and can sit in my pantry for months. Then when I don’t have a chance to run to the store, I can still cook a filling meal for my folks. Sure, it takes a little time to cook bean soup from dry beans, and to be honest, that’s what kept me from cooking with them much so far. But the black bean soup experiment taught me that the soup mostly cooks itself and all that was required on my part was to occasionally walk over to the stove and give it a good stir.