My better half loves black bean soup. After searching through cookbooks and the web for a recipe that I liked I combined a few different ones. This is a work in progress but it’s pretty tasty as is. The next time I make it I may add some carrots and green pepper.
Does anyone know what is up with the bullet feature? I get big squares instead of small dots.
- ½ small bag of dried black beans
- ½ onion, chopped
- 2 ribs of celery, chopped
- 1 can of stewed tomatoes
- 1 cup corn, frozen
- 2 teaspoons dry chicken bullion
- 2 teaspoons of diced garlic
- 1 tablespoon of chili powder
- 1 tablespoon of Worcestershire sauce
- 2 tablespoons of ketchup
- Salt and pepper to taste
Sort the beans and put them into a very large deep pan. Add about 5 cups of water to the beans. Bring to a boil and lower the heat. Add the vegetables and seasonings. Simmer covered over low heat for several hours. Stir often and add more water as needed.
Serve with sweet corn bread. Offer grated cheddar cheese and chopped green onions.
One problem with black beans is if you do not cook them in a deep pot you may end up with a really nasty mess all over the stove top.