Easy Soup Recipes

Here are two recipes I tried recently that were both tasty and easy:
1) Black Bean and Corn Soup

Makes: 6 servings Prep: 5 minutes Cook: 15 minutes

Ingredients

• 1 medium-size red onion, chopped
• 1 tablespoon vegetable oil
• 2 cans (15 ounces each) black beans, drained and rinsed
  
• 1 can (11 ounces) corn, drained
• 1 can (14.5 ounces) chicken broth
• 1 cup bottled chunky salsa
• 1 tablespoon fresh lime juice
• 1/2 teaspoon salt
• 1/8 teaspoon black pepper
• Garnish (optional):
• Sour cream
• Lime wedges

Directions

1. Sauté onion in oil in saucepan over low heat 5 minutes, until tender. Mash 1 cup beans in small bowl.

2. Stir mashed beans, whole beans, corn, broth, salsa, lime juice, salt and pepper into saucepan; simmer, uncovered, 10 minutes or until heated through. Serve with dollop of sour cream and lime, if desired.

2) Thai Coconut Shrimp Soup (light Asian taste, not spicy)

Makes: 6 servings

Ingredients

• 1 teaspoon vegetable oil
• 2 teaspoon ground ginger (or 1 Tbsp. grated ginger)
  
• 1 1/2 tsp. garlic, minced (i now use the squirt bottle minced garlic, 2 squirts, so easy!)
  
• 1 package (32 ounces) chicken broth
• 1 cup water
• 1/3 box angel-hair pasta (apprx. 4 oz.)
  
• 1 cup snow peas, cut in half (or regular peas works too!)
  
• 1 cup matchstick carrots
• 1/2 cup coconut milk
• 1 to 2 6oz. cans precooked tiny shrimp (in the tuna isle)
  

Directions

1. In a large saucepan, heat oil over high heat. Stir in grated ginger and garlic. Cook 30 seconds. Add chicken broth and water. Bring to a boil, and stir in angel-hair pasta. Return to a boil, and cook 3 minutes. Stir in snow peas and matchstick carrots. Cook 3 minutes more. Stir in coconut milk and shrimp.

Hope some of you try these and like them! These are slight variations of 2 recipes I found on parents.com.