Black Bean Soup

A few weeks ago, I was thinking it might be fun to post what we eat for dinner. Food is a big deal around here (at least for me!) So, last week I started posting dinner du jour on facebook and decided maybe to add worthwhile recipes here and there.

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.