I found this recipe in a recent issue of ALL YOU magazine and it looked easy, frugal, and delicious. Exactly my kind of recipe. 🙂
Honestly, I was not expecting this recipe to be as delicious as it turned out to be. I thought it would be yummy, but I didn’t expect it be one of those major winner recipes.
Jesse was out with Kaitlynn at her ice skating practice last night and when he walked in the door, his first remark was, “That smells so good.” And it did.
But it tasted even better than it smelled! In fact, I wanted to eat it straight from the soup pot. 🙂
Jesse kept commenting as he was eating it last night, “This is such a great recipe.” I totally agreed.
What surprised me most of all was that our kids loved it, too. They even asked if they could please eat the leftovers today.
It’s a simple recipe and it’s packed with good-for-you ingredients. If you wanted to kick it up a notch, you could add some hot sauce or salsa to it.
I also think it’d be great served with some crushed tortilla chips, cheese, sour cream, and sliced avocado. If you have a family who isn’t really into meatless meals, you could add some cooked chopped chicken.
Black Bean Soup
Adapted slightly from ALL YOU magazine
- 1 1/2 Tablespoon olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 medium red bell pepper, seeded and diced
- 4 carrots, diced
- 3 ribs celery, thinly sliced
- 1 Tablespoon chili powder
- 1/2 teaspoon cumin
- 6 cups chicken broth
- 4 15-oz. cans black beans, drained and rinsed (you can also make your own recipe-ready black beans)
- Salt and pepper
Saute onion, garlic, pepper, carrots, and celery in oil in a large saucepan over medium-high heat. Stir occasionally and cook until softened. Add chili powder and cumin and saute for a few more minutes.
Stir in broth and beans and bring to a boil. Reduce heat to low and simmer for 25 minutes. Stir occasionally.
Remove a few cups of the soup and puree in a blender. Stir pureed soup back into the soup, season with salt and pepper, and simmer for about 5 more minutes.
What are your favorite soups for fall and winter? Any recipes you think we must try? I’d love to hear!