Thursday, February 9, 2012

Black Bean Soup

My latest recipe came from my best friend Lindsey!  She is always talking about this black bean soup she loves to make, so I figured I'd give it a whirl!  A new simple recipe was the perfect thing!
Black Bean Soup
Ingredients
  • 4 cans black beans
  • 1 can diced tomatoes
  • 1 can corn (or fresh/frozen)
  • 1 diced onion
  • minced garlic
  • 2-3 carrots, sliced
  • 8 cups broth and/or water (I used 4 cups of each)
 Start by sauteing the onion, garlic, and carrots in a large soup pot.
Rinse two cans of beans and the can of corn and add to the pot.

Sorry for the fuzzy quality of the photos, I may have just gotten home from happy hour when I was making this!

Rinse the rest of the black beans.  Blend the can of diced tomatoes and remaining two cans of black beans together in a blender or food processor and pour into the soup.
In my post-happy hour haze, I stopped taking photos at this point, but, add the broth/water and allow everything to cook/simmer for 20 minutes.
Now, honestly, I thought the soup was very bland when I tried the final result.  I'm assuming that Lindsey didn't tell me to add any seasonings because she figured I would add some, and I didn't add any because I was following the recipe.  This soup would be amazeballs with a little spiciness added to it, but I just threw in a little sea salt and pepper in each bowl I ate and it was yummy!

But I found an amazing way to eat it.  I made up a batch of brown rice and served the soup over the rice.  It gave me some nice filling fiber along with the protein and veggies in the soup, and tasted amazing.  Disclaimer: I prefer heartier soups and stews to brothy ones.
Another plus?  The soup actually lasted me a week and a half.  Whenever I hear someone say that they make a batch of soup and it lasts them forever, I figure I either eat like a giant because it's always gone that night, or they're lying.  But adding some rice and eating it for lunch everyday really stretched the recipe out into about eight servings!
I'll definitely be making this recipe again.  A week of healthy lunches for a couple bucks!  Does anyone else have some tired and true recipes they've made?

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1 comment:

  1. Hahaha yep, I forgot to tell you to add a tbsp of cumin and 2 tbsp of chili powder. Mix it in when the onions are done and let it "warm up" for like a minute then add the corn and all that business like normal. Also, I put in 1/4 c of cilantro at the end. You know I love my cilantro :)

    Lindsey*

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