Budget Friendly Black Bean Soup {Recipe}


3 comments
Remember me saying last week that a friend at work and I are sharing lunches?  Well, after the lentil soup was said and done, the last two lunches of the week were a black bean soup.  My mom loves the Food Network.  One of her favorite shows is Melissa d'Arabian's show "Ten Dollar Dinners."  On one of the episodes she featured a black bean soup that is absolutely amazing!

I didn't take the lead on this cooking adventure.  Just a bit too tired for that, so mom helped us out and made this amazing soup.  This is one of those soups where you literally drink the broth left over because it's just that good!

The original recipe uses cooked dry beans, but as we've yet to perfect the art of cooking dry black beans with them getting tender enough, we just opted for using canned beans, rinsed.  Here we go!

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Black Bean Soup
adapted from the Food Network

Ingredients:

2 celery stalks, chopped
1 carrot, chopped
1 onion, chopped
3 tablespoons olive oil
2 teaspoons dried oregano
1 teaspoon ground cumin
1/4 teaspoon red pepper flakes (or to taste)
1/2 teaspoon celery seeds
3 cloves garlic, minced
2 cans black beans, rinsed
*1 can of vegetable broth
*2 chicken bouillon cubes
*2 cups of water (adjust, more or less, if necessary)
1 bay leaf
One 14-ounce can diced tomatoes
freshly ground black pepper

Directions:

Cook the celery, carrots and onions in the olive oil in a large saucepan over medium heat until soft, about 5 minutes. Add the oregano, cumin, red pepper flakes, celery seeds and garlic and cook until fragrant. Add the black beans, bouillon, bay leaf and tomatoes, and enough water to cover by an inch or two.  Simmer for at least 30 minutes, up to 2 hours, adding water if needed. Season and serve. 
 
* The amount of water you use is determined by whether or not you use broth.  The original recipe calls for a vegetable base.  If you opt for chicken broth, then use vegetable bouillon instead of chicken.  But of course if you want it completely vegetarian, then just use the original recipe as written.

Buen Provecho,


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3 comments:

  1. That sounds so good Libby. I know my crew here would like it. :)

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  2. "where you literally drink the broth left over"... What? Do you mean you usually don't? That's alway the best part of soups and stews! And -as any granny would tell you- where the nutrients of the meal are.
    I think I'll try this recipe without the chicken cubes, just vegan *pins it* Thanks for sharing! ;-)

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  3. This looks delicious!!! Mmmm! I always use canned beans for ease. Soups are one of my favorite things since you can make a huge batch to last a week or even freeze some to have a couple of weeks later. :)

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