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Gonna Eat That: Black bean and jalapeno soup

I came home from work tonight, tired and hungry, and there was nothing premade in my fridge.  So, on the verge of blowing $20 and calling for pizza delivery, I decided to throw a bunch of stuff in a soup pot and see if I could scare up anything edible.  The result turned out to be deeee-licious.  If you like black bean soup, give this version a try!

By the way, I’m not posting a picture of this one.  Have you seen black bean soup? It’s not photogenic.   It may not be pretty, but this one tastes great.

Ingredients:

  • 2 tablespoons olive oil
  • 3 stalks of celery, chopped
  • 1-1/2 tsp minced garlic
  • Two 14.5-oz cans black beans (one can rinsed and drained; for the other can, use the entire contents)
  • Hot water (measure using empty bean cans; I used 3 cans for a more liquid soup; for a thicker consistency, use 2)
  • 1 can Rotel tomatoes
  • 8-oz can of tomato sauce
  • 1 jalapeno pepper, seeded and finely chopped
  • 2 tsp chicken-flavored Better than Bouillon soup base
  • 1/2 tsp onion powder
  • 1/4 tsp dried thyme
  • 1/2 tsp kosher salt

Directions:

Heat olive oil over medium-high heat in a large stock pot.  Add celery and stir frequently until it has softened a bit.  Then, add minced garlic and stir for 1 minute.  Add black beans to pot and then hot water and the remaining ingredients. Stir it all together and bring to a boil.  Reduce heat to a slow boil, leave soup uncovered, and cook for 20 minutes stirring occasionally.  Use a hand blender to puree some of the beans, or transfer half the soup to a blender jar and puree one-half of soup, returning it to the pot and re-warming it to finish.

Serve with sour cream if desired.  This has moderate spiciness and great flavor!  It would be great with a thick slice of crusty bread.

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