Black Bean Soup
Well, alrightie...it's been well over a year since I've posted to this blog. Ooops. Got busy.
I still cook often and love coming up with my own stuff, just haven't taken the time to do so lately. Until today...this is a good one to start back up with because McKinley is developing his first summer cold (blaaaah) and so is Cary - and I'm sure to follow. I made this soup today on a total whim and it turned out darned good. Room for improvement, as with anything, but all in all not bad!
1 can organic (or whatever) black beans drained, rinsed
3 small tomatoes seeded and roughly chopped
1 1/2 of water - more or less depending on desired thickness
1 Tablespoon chopped onion
1 splash of V8 juice (I used organic, but any will work!)
pinch of oregano
salt & pepper to taste
Combine all ingredients into a pan over med-high heat. Boil for several minutes to develop flavor and thicken slightly, but not long enough to evaporate liquid. Remove from heat and puree in batches in food processor or blender or leave in pan and puree with emersion blender. *Liquids expand when hot, process in very small batches and cover blender to ensure safety.
Top with fresh grated parmesan or sour cream.
Add ins: grated garlic, sausage (after puree), light cream, roasted red peppers, basil
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1 comment:
Thanks for following my blog. I love yours. I can't wait to try the black bean soup. Living in Utah we eat a lot of soup during the long winter months and I am alqways looking for new recipes.
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