I’m not a huge meat eater, so when I find a vegetarian recipe that sounds appetizing, I’m all for trying it.
I worked until closing tonight, which means Andrew was in charge of dinner. And this is what he made:
BLACK BEAN SOUP adapted from the Pioneer Woman
- 1 lb. dried black beans
- 4 c. low sodium chicken broth
- 2 c. water
- 3 cloves garlic, minced
- 1 whole medium onion, diced
- 1 whole red bell pepper, seeded and diced
- 1 whole green bell pepper, seeded and diced
- 1 whole yellow bell pepper, seeded and diced
- 1 tsp. kosher salt
- 1 1/2 tsp. chili powder
- 1 1/2 tsp. cumin
- Sour cream, avocado, lime and cilantro for topping (optional)
Place beans in a bowl or pot, cover with cold water, and allow to soak overnight, or add beans to a medium pot and cover with hot water. Bring to a boil, then boil for 2 minutes. Turn off heat, cover pot and allow beans to sit for 1 hour. Drain beans and rinse them with cold water.
In a medium pot, add beans, chicken broth, water, onions and bell peppers. Bring to a boil, then reduce heat to low; cover and simmer for 1 ½ hours. At that time, add salt, chili powder and cumin; stir. Cover and continue simmering for another 30 minutes or 1 hour, until liquid level is to your liking.
Taste for seasoning and add more of what it needs. Serve soup in a bowl with sour cream, extra diced bell pepper, avocado, cilantro, tortilla strips and a lime wedge.