Wednesday, February 29, 2012

Black Bean Soup

  Can you believe it? The last time I was here I was still pregnant and living in Texas!

I now have 4 children and live in North Carolina!

Which brings me to my recipe today. Getting your groceries in order in a new house is costly and takes some time, so after the first week of being here (and 20 minutes away from the store), I looked into the fridge and found a half a head of iceburg lettuce, some ham, mustard. some milk, and 1 egg. The freezer held juice to make jelly with, and 1 pound of ground beef. What would we have for dinner? I couldn't even make pancakes because I didn't have enough eggs!

I found this recipe and it was do die for!!!

Black Bean Soup

  • 2 tablespoons vegetable oil
  • 1 medium onion, chopped
  • 1 green bell pepper, chopped
  • 1 large carrot, peeled and thinly sliced
  • 3 cloves garlic, minced
  • 2 (15 ounce) cans black beans
  • 1 (14 ounce) can chicken broth
  • 2 cups cubed cooked ham
  • 1/4 teaspoon cumin
  • 1/2 teaspoon salt
  • ground black pepper to taste
  • 1 cup shredded Cheddar cheese
  • 1 cup sour cream


  1. Heat the oil in a large pot over medium heat. Stir in the onion, bell pepper, carrot, and garlic, and cook 5 minutes, until tender. Mix in 1 can black beans and chicken broth.
  2. In a blender, puree remaining can of beans until smooth. Mix into the pot. Bring soup to a boil. Reduce heat to low. Mix in ham, cumin, salt, and pepper. Simmer 20 minutes. Garnish with Cheddar cheese and sour cream to serve.

Enjoy!! This one's a keeper.

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