Frugal Friday: Burrito Bowl Soup

For those of you attempting to feed two people, eating on the cheap is a must.

Fueling my former SEC defensive-lineman can be pricey, so I’m always on the lookout for something to quell his rumbly tumbly, without draining my budget.

My homegirl at work, Lauren Z., is just as cheap and lazy as I am, and she introduced me to her black bean soup recipe.

I took her recipe and added a few ingredients to ensure one batch feeds Roberto and myself for freakin’ ever.

I’m not going to do the math for you, because ew, but besides the initial investment of the spices, this meal is dirt cheap.

Burrito Bowl Soup

Estimated time: 35 minutes tops, if you’re a slow reader.

Feeds: Way too many.

Soup:

• 2 cans grocery brand black beans, rinsed and drained
• 1 can of whole kernel corn
• 1 can of water
• 3 TBS chopped jalapenos (The kind that come in the jar is fine, because who are we kidding?)
• 4 squirts of ketchup (The noisier the better, because farts are funny.)
• 2-3 dashes of sriracha (Less if you’re a communist.)
• Cumin to taste
• Chili powder to taste

Garnish:

Low-fat sour cream (If you haven’t totally abandoned your New Year’s resolutions yet.)

Shredded cheese (Because, cheese.)

Green onion, finely chopped

Serve with:

Brown rice or blue corn tortilla chips (The color is nonnegotiable.)

Preparation:

Basically throw all that junk in a pot and let it simmer, stirring occasionally, until you’re too hungry to resist any longer. For me, that’s usually 25-30 minutes.

Serve on rice, or scoop with BLUE tortilla chips. Or both, if you’re feeling indulgent.

Garnish, and you’ve got yourself a meal.