- 3 cans or 4 1/2 cups of black beans
- 1 1/2 cups of corn
- 1 carrot
- 1/4 cup chopped red onion
- 6 chopped garlic cloves
- 1-2 TBLSp bacon grease
- 1 medium red pepper
- 1 small can of green chilies, 4 ounces
- 1 small can of Rotel or tomatoes and gr. chilies, 10 ounces
- 1 cup water
- 1/2 tsp. cumin
- 1/2 tsp. coriander
- 1/4 tsp. paprika
- 1/2 tsp. salt
- dash of chili powder
- dash of black pepper
Well, most of the time I make whatever is fast and easy with minimal measurements and definitely minimal dishes to wash later. But sometimes it just sounds good to follow a real recipe or use a real skill. Hahaha. In making this black bean soup, I was tempted to just throw everything into the pot and let it boil for a while, but I decided to saute a few things first.
Into my new favorite PANwent 3 rings of red onion, finely chopped, 6 garlic cloves, finely chopped, one medium red pepper, chopped, and one carrot, quartered and sliced, along with a generous Tablespoon (or two) of leftover saved bacon grease from my small jar in the fridge. I sauteed this on medium heat for 20 minutes with the lid on, stirring every 5 minutes. Actually I gave the onion and garlic a head start, then added the carrot and pepper about 5 minutes into the cooking. To this simmering mix I added my seasonings; 1/2 tsp cumin, 1/2 tsp. ground coriander, 1/4 tsp paprika, dash of chili powder, 1/2 tsp. salt, dash of ground black pepper.
In my favorite medium sized stock soup pot I put 3 cans of black beans (drained and rinsed in a sieve). Yes I took the easy route by using canned beans. I know you all do it. This soup was quick because I had everything on hand, either in my pantry or freezer/fridge. I added the last of my frozen corn from the summer. It was the corn I got from a farm, that I boiled, cut from the cob, and froze. I had about 1 1/2 cups left, or perhaps 2 cups. Put in as much as you like. To this I added one small can of green chilies. I also added one small can of tomatoes and chilies (Rotel). I filled both cans with water to rinse clean, and added that water to the soup pot. After the corn melted and all was heated through, I added the sauteed veggies from above. Gave this all a stir and turned heat on burner to low.
I allowed this to simmer for 30-40 minutes. We served it with avocado, Monterrey Jack and Cheddar cheeses, more leftover tortilla chips, plain yogurt, and freshly chopped additional sweet bell peppers, which we also tossed onto our salads.
I know there are a lot of black bean soup recipes out there already, but most seem to feature pureed black beans. My version is a chunky vegetable soup, with lots of color. I originally thought I might use up some leftover turkey meat in this, but after adding the bacon grease and veggies and seasonings, it had plenty of robust aroma and flavor and protein that I skipped the meat. I’ll put that over a salad or something tomorrow.
My little guy wouldn’t eat this soup as is, but I pureed it for him and then he liked it and ate two bowls full. Funny how seeing onion chunks or tomato chunks can turn a kid away from eating something, but in another texture it’s fine. So perhaps all of the other online photos and recipes of pureed soups are for those who don’t like to see their vegetable chunks. For me, this was very pleasing. We are having it leftover tonight and very much looking forward to it. I mean come on, frying anything in bacon grease; you can’t go wrong! :)