Saturday, September 11, 2010
Black Bean and Vegetable Soup Recipe
Here's my inspiration.
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
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.