Here is another recipe I’m moving over from the old blog. I thought it was fitting to add it today, given that I just added the ingredients to my grocery list. 😉
We’ve been having chilly and rainy weather where I live, which to me is a good excuse to bust out the soup recipes. Black bean soup is one of my favorites. It is low in fat and big on taste. When I first wanted to make black bean soup I did some searching for a recipe and came up short. Every recipe I found had tomatoes in it (that doesn’t work for me unless I want arms covered in eczema). So, I ignored all of the recipes I had come across and just through some stuff together. I’ve made this soup numerous times since then. Pretty sure that makes it a successful experiment!
- 6-15.25 oz cans black beans
- 1 bag frozen bell pepper and onion blend
- 1-7 oz can diced green chilies
- 2 teaspoons beef bouillon
- 3 garlic gloves minced
- 3 cups water*
- 1/8 teaspoon ground cayenne pepper**
- 1/2 teaspoon ground cumin**
- salt and pepper to taste
- Blend two cans of black beans until smooth.
- Drain and rinse remaining 4 cans of black beans.
- Add all of the ingredients to your crock-pot and cook on low for 8 hours or high for 4 hours. (You can also cook this on the stove top on a simmer for about an hour.)
- Serve with rice or tortilla chips, fresh chopped cilantro and shredded cheese.
*Depending on how thick you like your soup, you may want to add more or less water.
**I usually add these seasonings to taste, so these are rough estimates of how much to use.