Erin’s Black Bean Soup

Erin's Black Bean Soup

Erin’s Black Bean Soup

Sometimes you just need to use up those pesky (delicious) red bell peppers. And that’s where the eternal radness of black beans comes in…at least, for this recipe. Though the picture here is not one of my best, the recipe has become a favorite of Jake and I. I love this recipe a lot because it’s simple and really filling. And it has a ton of uses. Eat it as soup the night you make it, put it in a breakfast burrito the next day, or use it as a bean dip. You can keep the beans whole or you can mash them up a bit with a potato masher. Maybe you want to leave out the rice and put it on the side, using the soup as a topping for the rice. Add in more vegetables, or subtract the ones you don’t like. Use chicken broth or beef broth. Just don’t forget a teaspoon of baking soda to cut the flatulence content. This is, in my opinion, a great basic recipe to start off with. You can make this your own really easily. Just make sure you comment and tell us all how you owned it! 🙂

Erin’s Black Bean Soup
2 tablespoons olive oil
1 onion, diced
2 red bell peppers, diced
2 cloves garlic, minced
4 15-oz. can black beans, drained and rinse
2 tablespoons parsley
1/2 teaspoon cumin
1 teaspoon basil
1 teaspoon oregano
1/2 teaspoon chili powder
salt and black pepper, to taste
4 tablespoons ground flax seed
2 tablespoons Worcestershire sauce
4 cups veggie broth
1/2 cup white rice

1. Saute the onion, red bell peppers and garlic in the olive oil over medium heat till just tender.
2. Add the black beans and stir thoroughly.
3. Add in the parsley, cumin, basil, oregano, chili powder, salt and black pepper, flax seeds, and Worcestershire sauce and stir thoroughly.
4. Add the veggie broth and white rice and stir thoroughly.
5. Switch the heat to low and let the soup simmer till all the veggies are tender and rice is thoroughly cooked, about 20-30 minutes.

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2 thoughts on “Erin’s Black Bean Soup

  1. Pingback: Black Bean Soup | A Poet in the Kitchen

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