This is one of my favorite recipes to use up lots of veggies in. And both my kids love to eat it!
"Black Bean (and mother load vegetable) Soup"
1 bag or 3 cans of black beans
1 can or 1 large tomato diced
1 cup chopped carrots
1 cup chopped onion
1 cup chopped green pepper
2 cups chicken broth
2 T cumin
1 tsp onion powder
2 tsp olive oil
2 cloves garlic
Heat olive oil in large pot, add garlic, carrots, peppers and onion. Sautee until soft, about 5-8 minutes. Add the rest of the ingredients and simmer for 45 minutes to allow flavors to combine. Puree the whole pot of soup in blender, half at a time. Soup should be nice and thick. Serve with sour cream and tortilla chips.
This recipe can also be make in the crock pot, just dump everything in for 4 hours on low.
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2 comments:
I love this receipe. I go 1 step futher and add shredded cooked chicken. We also garnish off with fresh onions, and sometimes a dallop of sour cream. This is how it is served throughout Mexico. Yummy!!!!
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