Blogtober · Cooking · Food

Blogtober Day 10: Black bean soup recipe

I topped mine with cheese, sour cream and tortilla chips.
I topped mine with cheese, sour cream and tortilla chips.

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

Ingredients:

  • 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.

 

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