Simple and Spicy Bean Soup

This soup was born from the leftovers of the frig and freezer.  Meals like these can be the best we ever make for our families.  It took no time at all to toss together, aside from defrosting the extra beans I had stored in the freezer.

I think what made this soup SO Good, was the fact that I used my Simple Spicy Salsa.  It's made with Food Club's Diced Tomatoes with Chipotle Peppers and cilantro .  I've been making it for quite a few months and my friends & family are totally hooked on the stuff.  BwaHahahaa!

Anyhoo, if you don't have that brand of tomatoes with chipotle peppers.  It's no biggy, but I don't know of any other brand of tomatoes producing the same flavor, so you'll have to experiment with other spicy tomatoes.

LET ME JUST SHARE WITH YOU HOW TO MAKE THE SOUP

• 2 cups mashed Northern Beans
• 2 cups Pinto Beans, partly mashed
• 1 small yellow onion, diced
• 2 tablespoons bacon drippings or oil
• 1 cup Simple Spicy Salsa
• chicken broth, enough to thin soup if needed

Drain AND RESERVE the liquid from the beans.  Go ahead and mash the Northern beans pretty well, then toss in the pinto beans and partly mash them.  Set aside.

Heat the oil in a large pan and cook the onion until it has softened.  Add the mashed beans and the reserved liquid.  Stir together and cook until beans are heated through over medium heat.  If it's too thick, add a little chicken stock or water, BUT NOT TOO MUCH.  Keep in mind that you'll be adding salsa to the soup and that will loosen it up.  Add the Simple Spicy Salsa.  Depending on how spicy you like your food, you can add more.

Continue to simmer over medium low heat for 10, maybe 15 minutes.  Just long enough to bring all the flavors together and get everything heated through. Stir occasionally.

If you have selective eaters, then cut the spiciness with unseasoned tomatoes to help loosen the soup.  All the flavor that lifts this soup comes from the seasoned tomatoes and cilantro.  So you'll want to taste as you go.

Charlie loved it and took it for lunch the next day. It's pretty creamy tasting, I never felt the urge to add cheese.  I did however, have a handful of tortilla chips on the side.

Try it out. Let me know what seasoned tomatoes you used and how it turned out for you.  I'm not finished working with this bean soup.  I want to keep it very simple to prepare with plenty of flavor.  If you come up with something, I want to know about it.