It’s Fall y’all….getting there at least! Anytime the weather gets a little cooler….SOUP pops into my mind! I.LOVE.SOUP. of any kind….always have and probably always will!
Black bean soup is a new crush of mine….I like them garlicky and brothy instead of thick and bean tasting…make sense???? This one is right up my tasting “wheel house”.
What you will need:
- dried black beans…soaked overnight then cleaned and rinsed
- 4 cups of chicken stock plus 4 cups of water
- 1 can of rotel
- 4 chopped green onions
- 1 halved and seeded jalapeno diced
- 1 carrot diced small
- 1 onion diced small
- 1 tbsp of cumin
- 1 tbsp of garlic powder
- salt & pepper to taste
- 1 tbsp olive oil
- 4 cloves of garlic finely minced
- 1/4 cup of chopped cilantro and some for garnishing
In a pot, heat the olive oil and gently saute the onions, carrots and garlic until fragrant. (I add the garlic in once the onions and carrots are translucent and tender.)
Season the vegetables with the salt, pepper and cumin.
Add in the beans and stir to combine.
Add the tomatoes, broth and water and stir to combine all of the ingredients.
Bring mixture up to a boil and turn it to a low heat after 2 or 3 minutes. Simmer the beans for several hours covered until desired tenderness. (It is important to check on and stir the beans every 20 or 30 minutes to make sure they are not sticking and have enough liquid.)
Right before serving, add the green onions and cilantro….YUM. This soup can be just a soup or you could use it in other recipes such as tacos, salads or even as a side dish if needed. Very versatile! AND….YUMMY!