Delish black bean soup

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I’m making fajitas tonight. Chicken fajitas. Normally I would make a rice side dish to go with it. Tonight I’m going to make black bean soup instead of rice.

Here is my hearty black bean soup recipe. You can make it vegetarian by using vegetable stock instead of chicken stock.

The Recipe I use is an altered version of a Rachel Ray recipe.

INGREDIENTS:

2 TBSP extra virgin olive oil
1 sprig fresh bay leaves or 1 large dried bay leaf
1/2 package of frozen recipe starter veg (I buy these from Kroger) it has chopped onion, celery and green pepper in it.
2 TBSP chopped garlic
3 cans black beans (15 ounces) OR 2 cans of black beans and 1can of refried black beans
2 TBSP ground cumin
1 1/2 tsp paprika
Salt and pepper
2 TBSP chili powder
3 cups chicken or vegetable stock
1 can diced tomatoes, diced tomatoes with peppers and onions or stewed tomatoes (15 ounces)
*if you like it spicy add 2 TBSP of hot sauce*

The PREP:

Heat a medium size soup pot over medium-high heat. Add Olive oil to the pot then add bay leaves, garlic, and frozen veg mixture. Cook 5 min. Drain 2 cans of beans and add them. With remaining can, pour the juice and half the beans into the pot. Use a fork to mash up the beans remaining in the can.*or use one can of refried beans and forgo the mashing process* Stir the mashed beans into the pot and season with cumin, paprika, salt and pepper and 2 TBSP chili powder. Add stock and tomatoes to the soup and bring to a bubble. Reduce heat and simmer 15 minutes over low heat.

Or

I’m making it in my crockpot. 3-4 hours on low.

It’s wonderful with chicken, rice or pasta added to it.

I changed my plans and made chicken fajita quesadillas.

I did not get a picture taken quick enough, so the foods already half gone!

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2 Comments

  1. Love black bean soup. Yum!

    • Me too. It’s healthy and filling.

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