WELCOME!

 

Hey, I'm Beth!

Thanks for stopping by :)

Foodbuzz

Follow Me on Pinterest

Loading..

Categories

« Crock Pot French Dip Sandwiches and Buttered Garlic and Lemon Potatoes | Main | Baked Avocado Fries. »
Wednesday
Jan122011

Snow, Snow, Snow. And My Favorite Black Bean Soup.

Hello there! So sorry for the lack of posts. My computer had issues with the server, so once I uploaded my pictures, I still couldn't post on the blog! Crazy...

It's been quite the winter wonderland in Georgia. Four inches of snow at our house! That's more snow than I've seen in Georgia in the past 9 years.....combined!

Of course, the pups are loving it.

Although, after day 3, the excitement wore off a bit for Stella. She stayed in with me most of the day to play.

While Coop sat on his step and watched the birds and neighbors. As usual.

I must say, it's really nice to get out of the house today. I've cleaned out closets, deep cleaned the floors and baseboards, and cooked up a storm. Some of our eats included...

Mexican Spoonbread with Green Chilis and Cheddar:                                                                                                                                                                                                  

French Dip Sandwiches:

Buttered Garlic and Lemon Potatoes:

 Roasted Shrimp Scampi:

 

And my FAVORITE Black Bean Soup:

This is such an easy recipe. Start by coolking your veggies. Onion, celery, red pepper, jalapeno, and garlic.

Add in your beans and spices....and hot sauce if you feel like it.

After you drain 2 cans of beans and add them, you pour half of the 3rd can in (juice and all), then smash the remaining half can with a fork, to make a paste.

This adds a little different texture to the soup.

Fill 'er up with diced tomatoes and chicken stock, and re-season if necessary. You've got a wonderful, easy, tasty soup! This is sure to warm you up on snowy days.

Mmmmm....

Enjoy!

BLACK BEAN STOUP (thicker than soup, thinner than stew)

Adapted from Rachael Ray

  • 2 tablespoons extra-virgin olive oil, 2 turns of the pan
  • 1 sprig fresh bay leaves or 1 large dried bay leaf
  • 1 jalapeno pepper, seeded and chopped
  • 4 cloves garlic, chopped
  • 3 ribs celery with greens, chopped
  • 1 large onion, chopped
  • 1 red bell pepper, seeded and chopped
  • 3 (15-ounce) cans black beans
  • 2 tablespoons ground cumin
  • 1 1/2 teaspoons coriander
  • Salt and pepper
  • 2 to 3 tablespoons plus 2 teaspoons hot sauce, divided
  • 2 cups chicken or vegetable stock
  • 1 (15-ounce) can diced tomatoes, diced tomatoes with peppers and onions or, stewed tomatoes
  •  

    Heat a medium soup pot over medium-high heat. Add EVOO to hot pot then bay leaves, jalapeno, garlic, celery and onions. Cook 3 to 4 minutes, then add red peppers and continue to cook. Drain 2 cans of beans and add them. With remaining can, pour the juice and half the beans into the pot. Use a fork to mash up the beans remaining in the can. Stir the mashed beans into the pot and season with cumin, coriander, salt and pepper and 2 to 3 tablespoons hot sauce. Add stock and tomatoes to the stoup and bring to a bubble. Reduce heat and simmer 15 minutes over low heat.

    PrintView Printer Friendly Version

    EmailEmail Article to Friend

    Reader Comments (1)

    Is that a little mustache I see in Stella's paws? :)

    January 13, 2011 | Unregistered CommenterTiay

    PostPost a New Comment

    Enter your information below to add a new comment.

    My response is on my own website »
    Author Email (optional):
    Author URL (optional):
    Post:
     
    Some HTML allowed: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <code> <em> <i> <strike> <strong>