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adventuresingreen: I fear we are rather predictable with at least one bean soup recipe a week… but what can I say?!?! They are my favorite & it’s about to be summer in Miami & no one wants to eat soup anymore. Ingredients: 1 tablespoon olive oil 1 chopped onion (I use a yellow onion & cut it into larger slivers, because I love the way onions taste) 3 cloves of garlic (minced) 3 carrots, chopped 2 teaspoons chili powder 1 teaspoon ground cumin 4 cups vegetable stock 2 cans black beans (rinsed & drained) 1 can corn (rinsed & drained) pepper to taste 1 can tomatoes (crushed, diced, or stewed) In a large pot, heat olive oil & then cook onion, garlic, and carrots until the onion is softened. Add chili powder, cumin, and pepper and stir for approximately 1 minute. Add stock, 1 can of beans & corn & bring contents to a boil. In a blender, puree together can of tomatoes & 1 can of beans. Add to pot.  Reduce heat, cover, and simmer for 15 minutes or until carrots are tender.  The night I made this soup I did exactly as above & it tasted good - but it was missing some ingredients. The next day when I ate some more - I crunched up several whole grain round tortilla chips & threw in a handful of arugula. YUM! The next day ingredients made this recipe a keeper! This sounds delicious!

adventuresingreen:

I fear we are rather predictable with at least one bean soup recipe a week… but what can I say?!?! They are my favorite & it’s about to be summer in Miami & no one wants to eat soup anymore.

Ingredients:

  • 1 tablespoon olive oil
  • 1 chopped onion (I use a yellow onion & cut it into larger slivers, because I love the way onions taste)
  • 3 cloves of garlic (minced)
  • 3 carrots, chopped
  • 2 teaspoons chili powder
  • 1 teaspoon ground cumin
  • 4 cups vegetable stock
  • 2 cans black beans (rinsed & drained)
  • 1 can corn (rinsed & drained)
  • pepper to taste
  • 1 can tomatoes (crushed, diced, or stewed)
  1. In a large pot, heat olive oil & then cook onion, garlic, and carrots until the onion is softened.
  2. Add chili powder, cumin, and pepper and stir for approximately 1 minute.
  3. Add stock, 1 can of beans & corn & bring contents to a boil.
  4. In a blender, puree together can of tomatoes & 1 can of beans. Add to pot. 
  5. Reduce heat, cover, and simmer for 15 minutes or until carrots are tender. 

The night I made this soup I did exactly as above & it tasted good - but it was missing some ingredients. The next day when I ate some more - I crunched up several whole grain round tortilla chips & threw in a handful of arugula. YUM! The next day ingredients made this recipe a keeper!

This sounds delicious!