I don’t like to rant, but I’d like to get feedback on this, so here it is. I do NOT heart Blogger. Today I attempted my first post on the Wardrobe Refashion blog, which is set up on Blogger. An hour later, I still couldn’t get my photo to upload, and couldn’t even get in to edit my original post. I often have problems loading blogger websites…they either take forever to open or just fail to open entirely. Today I must have hit “publish” ten times with “failed to open page” as a result. Is it me? Is it my Mac? Is it simply a busy time for Blogger? Oh, frustration.
At least I have leftovers of this soup to cheer me up. My friend Leti gave me this recipe a long time ago, and it has since become a weeknight favorite. It’s quick and easy, but still full of flavor. I usually use a flavored diced tomato (Del Monte?) with garlic and onion, but this time I tried Ro-tel tomatoes with green chiles. My verdict? Stick with the Del Monte.
Southwestern Black Bean Soup
1 tablespoon olive oil
1 red bell pepper, diced
1 teaspoon chili powder
1 can Mexican-seasoned diced tomatoes with garlic and onion
2 cups (10 ounces) frozen corn
2 cans black beans, rinsed and drained
2/3 cup packed fresh cilantro, chopped
1 (14 1/2-ounce) can vegetable broth, plus 1/2 can water
Cook bell pepper in olive oil over medium heat. Stir in chili powder and cook 30 seconds. Stir in remaining ingredients and bring to a boil. Reduce heat, cover, and simmer 15 minutes or until heated through.
Makes 4 servings.
Source: My pal Leti.