Black Bean Soup

Right after Thanksgiving, we had a few days of cold.  Guess what I made...SOUP!  Today, I'd have to pretend it was cold...yet again (though it is supposed to be COLD on Tuesday!) but this soup was quite good...even enjoyed by a toddler.  Woo Hoo!  I saw the recipe from Jenna several months ago and have had it bookmarked for a while.  When I made the potato soup, I thought about doing this one but realized that I wouldn't have time.  This last week, however, was the perfect time to go for it. I was on my last few days of elective, i.e., getting out early, and it was cold.  So, when D asked what I was doing, I offered to share my soup...aren't I nice?!  ;-) 

First let me say, without realizing it, I modified this recipe A LOT!  I didn't have any onions, so I completely skipped step one.  Then I assumed that it was just a throw it all in kind of recipe.  Basically, it is; but, if you have onions, check out the original recipe here.  At first, I was a little concerned.  It has 2 tablespoons of chili powder in it, and I thought that it tasted a little too acidic. 

I will say, however, that it did mellow and gain quite a good flavor over time. I served mine with cornbread.  When I put it in her bowl, K immediately put her spoon in and ate some.  "Yummy!  Beans!"  Score!  D said he liked it too and saved some leftovers for later.  I did think that it was more of a soup than a chili, so I've changed the title.  If you want a nice warm soup with a little spice, but not too much, try this soup!  Delicious, filling, and healthy!

Spicy Black Bean Soup adapted from Jenna
8 oz dried black beans
2 14.5 oz cans diced fire roasted tomatoes with green chilies
6 cups vegetable stock
4 cloves garlic, minced
2 tbsp chili powder
1 tsp ground cumin
1 tsp dried onion

 

In a large stock pot, place all ingredients.  Stir well. Bring to a boil, then simmer for 3 hours.  Serve chili with grated cheese and sour cream.

Yield: 4 servings