Jump to content
JWTalk - Jehovah's Witnesses Online Community

Spicy Black Bean & Veg. Soup


We lock topics that are over 365 days old, and the last reply made in this topic was 2926 days ago. If you want to discuss this subject, we prefer that you start a new topic.

Recommended Posts

I'm in the midst of soup canning but I ran out of small white beans so I got the black beans out and decided to do Spicy Black Bean, will do it meatless and add sausage (after butchering in October) later when serving. I find many recipes from Ball Home Canning and Preserving but this one came from allrecipes.com- love that site! So here's what I'm making and canning today. And when it says to take 1/2 the beans and puree, do it. It makes the best soup every time. The richness of flavor from the gravy-like puree is tastebud candy.  

 

Black Bean Vegetable Soup

 

Rated:

 

Submitted By: DeeDee

Photo By: PamMar

Prep Time: 15 Minutes

Cook Time: 35 Minutes

Ready In: 50 Minutes

Servings: 8

"Half of the black beans in this spicy soup are pureed with tomatoes, the other half are simmered with carrots, onion and kernels of corn."

INGREDIENTS:

1 tablespoon vegetable oil

1 onion, chopped

1 clove garlic, minced

2 carrots, chopped

2 teaspoons chili powder

1 teaspoon ground cumin

4 cups vegetable stock

2 (15 ounce) cans black beans, rinsed

and drained

1 (8.75 ounce) can whole kernel corn

1/4 teaspoon ground black pepper

1 (14.5 ounce) can stewed tomatoes

DIRECTIONS:

1.

In large saucepan, heat oil over medium heat; cook onion, garlic, and carrots, stirring occasionally, for 5 minutes or until onion is softened. Add chili powder and cumin; cook, stirring, for 1 minute. Add stock, 1 can of the beans, corn, and pepper; bring to boil.

2.

Meanwhile, in food processor or blender, puree together tomatoes and remaining can of beans; add to pot. Reduce heat, cover, and simmer for 10 to 15 minutes or until carrots are tender.

Edited by bagwell1987
Link to comment
Share on other sites

  • 2 weeks later...

   thanks Cheryl ~ awesome recipe :D

 

  I add more garlic, jerk seasoning, italian sausage, and fresh grown cilantro & basil 
   when soup is fully cooked and ready, placing the whole thing into frig overnite thickens it up to

     a sauce consistency- like you say 'gravy-like'. then reheat next morning.

   somehow soup and chili is tastier the 2nd time around.
 
   when making soup, does anyone else favor using a crock pot?
  lunch is ready immediately when you come home from ministry,
  and those liners make for easy clean up.

 

    appreciate the allrecipes.com... i will check it out B)

Link to comment
Share on other sites

About JWTalk.net - Jehovah's Witnesses Online Community

Since 2006, JWTalk has proved to be a well-moderated online community for real Jehovah's Witnesses on the web. However, our community is not an official website of Jehovah's Witnesses. It is not endorsed, sponsored, or maintained by any legal entity used by Jehovah's Witnesses. We are a pro-JW community maintained by brothers and sisters around the world. We expect all community members to be active publishers in their congregations, therefore, please do not apply for membership if you are not currently one of Jehovah's Witnesses.

×
×
  • Create New...

Important Information

We have placed cookies on your device to help make this website better. You can adjust your cookie settings, otherwise we'll assume you're okay to continue.

JWTalk 22.5.22 (changelog)