Share on ThriftyFunCheck out these recipes. If you have made this recipe please submit a photo and let us know how it worked. Or, add your own recipe variation.
Here is a recipe my kids love. It's a good comfort food and will warm you up on a cold day. This works well in a crock pot but I made it in my cast iron Dutch oven.
Total Time: 3 Hours
Yield: 8-10 servings
Black bean soup with red peppers and onions, garnished with yogurt, onion and cilantro.
Source: Taste of Home Magazine
By Raymonde G. from North Bay, Ontario
Brown steak in skillet sprayed with nonstick spray if not using leftovers. Remove steak from pan. Respray pan with with non stick and add onions, garlic, all bell peppers and chili and "dry" saute until onion is translucent (about 5 minutes).
This is a great soup recipe:
Heat oil in large skillet and add onion, garlic and cumin. Cook until onions are tender (about 5 minutes). Take 2 cans of black beans and place in blender with chicken broth and blend. Add this to the skillet and also add the salsa. Add the last can of black beans to the mixture. Add the lemon or lime juice. Cook for about 10 to 15 minutes, stirring frequently. When serving you may add a dollop of yogurt.
Wonderful served with thick slabs of homemade bread. Enjoy.
Brown beef in oil in large kettle. Add onions. Cook for 5 minutes; drain off fat. Add water and remaining ingredients. Cook, uncovered, for 15 minutes.
This soup is made with my favorite kind of bean, other than green beans, of course. :) This tastes great!
Sort beans. Rinse well and drain. In 6 qt. Dutch oven, combine beans and 6 cups water.
Share on ThriftyFunThis guide contains the following solutions. Have something to add? Please share your solution!
This page contains Cuban black bean soup recipes. This hearty black bean soup is full of flavor and not too spicy for any member of your family.
ThriftyFun is one of the longest running frugal living communities on the Internet. These are archives of older discussions.
Wash and pick beans. Put them in soup kettle with water and bring to a boil. Meanwhile, saute' in butter the celery leaves, onion, carrots and celery until they just begin to brown. Add these to beans, as well as cloves, peppercorns gently bruised, bay leaves, mustard seed, salt, garlic and large ham bone. Let simmer until beans are tender - about 4 hours. Add a little more water if it cooks away too much. At end of cooking time, remove ham bone and puree soup in blender. Reheat to boiling point; taste for seasoning; add cayenne. When serving, place a thin slice of lemon and a slice of hard boiled egg in each soup plate or bowl and pour hot soup over them.
By Robin from Washington, IA