Wednesday, March 4, 2015

Black Bean Soup

Hi Y'all.  Let me tell you... I love some black beans.  I even grew some on the garden a few years back and have already bought some new seed beans for this year.  This soup is actually made from canned black beans but you know it's not really a problem, with the proper equipment, to can them yourself in an afternoon.  Then you would have lots of jars to go to.  But they are pretty cheap in the grocery.  I prefer the organic kind and let me give you a tip... if you drain and rise the beans you will cut down on the flatulence dramatically.  If that's a problem for you.  I know when the word "beans" is brought up in certain circles, facial expressions can change in an instant.  That trick would probably work on any canned bean and it is well worth a try and the time and effort.  Here's a hearty and lovely winter time black bean soup recipe for you.  I don't have an end result picture as I got a little too excited and was hungry... both times I made it.  :)

Some ingredients are not pictured.  Like the garlic or the broth, or the carrots because I picked them out of the bag of frozen veggies that time.  I also added leftover chicken the the first batch.

The soup actually doesn't stay this color.  Once the black beans get cooked in good the soup gets darker.  I served ours with cheese quesadillas and another day with tortilla chips.  I froze the left overs to have for lunch.  Also you can use vegetable broth instead of chicken broth for a more vegan approach.  

Here are a few other black bean dishes I've shared in the past.

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