Saturday, September 11, 2010

Black Bean and Vegetable Soup Recipe

It doesn't look like much yet, but it smells *really* good! It's still cooking...

Here's my inspiration.

My adaptation:
2-3 T. olive oil
3-4 cloves garlic, chopped
1 med. yellow onion, diced
1/2 bag baby carrots or 3-4 large carrots, chopped
5 stalks celery, chopped
2 tsp. chicken bouillon granules
1-2 cans black beans, drained and rinsed
28 oz. crushed tomatoes
2 cans water
black pepper

Warm olive oil in large pan or stock pot; add garlic and onion. Add carrots and celery; allow to cook for a couple minutes. Stir in chicken bouillon, black beans, tomatoes, and water; sprinkle on pepper. Bring to a rolling boil; cover and reduce heat to low. Simmer for as long as possible.

Our time is starting to run short today, so we'll see if we're able to have it for lunch or not. If it doesn't work out, I'm going to put it in the Crock Pot before church tomorrow or warm it up for Monday's supper. It will be a great and warm dish for a rainy day like today!

I'll report back if I have any changes to the recipe after we taste it.


  1. Hey Mindy this sounds tasty, I love bean soup. Welcome to blogging, he he. I started in August too, and totally know how it is to be NEW. Come on over and link up this recipe, and any other projects you would like to share. I am hosting a new link up party, called Amaze me August and it's a lot of fun, checking out other peoples projects. I would love to have you. :)

  2. Thanks for the invitation! I'll check it out.

  3. MMMMM! Black beans are my FAVORITE kind of beans! And I LOVE soups :)

    Thanks for linking up to last week's What's Cooking Wednesday!

    Be sure to stop by and link up some more great recipes!

  4. I bet this is fantastic with some nice fresh bread with it. Super yummy.

    Thanks so much for linking up with Recipe Sharing Monday! :D


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