Tonight's Menu...
Black Bean Soup
Fruit
No Knead Bread (Scroll to the bottom of this link to get the recipe.)
Black Bean Soup
Adapted from Heidi Bleggi
1 tablespoon oil
½ cup yellow onion, minced
2 cloves garlic, minced
1 tablespoon taco seasoning (I use unsalted)
1 teaspoon ground cumin
1 (14 oz) can diced tomatoes with chili peppers
1 cup carrots, diced
1 cup celery, diced
3 (15 oz) cans black beans, drained
1-2 cups beef broth
½ cup cooked pork, shredded
1-2 tablespoons cilantro, chopped
Salt and pepper, to taste
Garnish with cheese and avocados.
1. In a large saucepan, heat oil over medium heat. Stir in onion and garlic and sauté about 3 minutes until tender. Stir in cumin. Cook for 1 minute, stirring. (I cook a pork roast or loin in the crockpot for 4 hours on high or 7 hours on low.)
2. Add carrots, celery, broth, and tomatoes. Bring to boil then reduce heat. Simmer, covered, for about 10 minutes stirring occasionally.
3. Add beans. Simmer for 5-10 additional minutes.
4. Stir in pork and cilantro. Heat through. Stir in cilantro
Note: If you use 1 bag of beans, rinse and soak for 8 hours, or do the quick soak (read the bag.) Double all ingredients. Rinse beans again simmer for 1 1/2 hours with onions, spices, garlic, broth (increase to 6 cups), and tomatoes. Add carrots and celery. Simmer until carrots are tender. Add pork and cilantro.
Note again: When the veggies are cooked, I give it a couple stirs with my immersion blender to thicken the broth. Or you could throw a couple cups into your food blender.