Easy Black Bean Soup

By Robyn Priebe on 01/16/2013
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Despite our recent “heat wave” of 40 degree temps here in VT, I must remind myself that we aren’t even 1 month into Winter.  So, expecting more cool weather in our future, it’s a good time of year for hot meals.  This recipe for Black Bean Soup is a favorite from Recipes for Living 2011 Edition, our most recent Green Mountain at Fox Run digital cookbook.

  • 1 cup chopped celery
  • 1 cup chopped carrot
  • 1 1/2 cups chopped onion
  • 6 cups of cooked black beans (if using canned rinse well)
  • 1 1/2 cups crushed tomato
  • 1 tablespoon minced garlic
  • 1 quart water
  • 2 teaspoons chili powder
  • 2 teaspoons dried oregano
  •  2 teaspoons cumin
  • 1/2 cup cheddar cheese, shredded
  • 1/4 cup diced roasted red peppers

Combine all ingredients, except the cheese and roasted red peppers, in a soup pot. Bring to a simmer and cook, uncovered for 45 minutes. Puree then adjust seasoning with salt and pepper, and adjust texture with water. Serve topped with the shredded cheese and roasted peppers.   Makes 12 one-cup servings.

What’s your favorite cool-weather soup? 

3 Responses (Add Yours)

  • Jack Sh*t says:

    You know what would be good on that soup? MY MOUTH!

  • Robyn says:

    Oh, my. ;)

  • Kristina says:

    Love black bean soup, but my favorite cold weather soup has to be collard greens in pot likker. It’s not difficult to make a lean version with chicken broth, greens, and a bit of sharp ham or even turkey bacon for flavor, and nothing warms my soul more than a big bowl of soft, savory greens, sometimes with slivers of carrots and onions, in a rich broth. I could eat it daily in winter, and often do.

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