The Best Black Bean Soup

I never ate beans as a child.  They were never served in my family and I just figured I must not like them. 

Then, I had a child with severe allergies and we needed to expand our food choices to accommodate him.

I tried beans.  Several different ways.  Behold, I like them Sam I am.

I am very blessed; all of my children love beans prepared all kinds of ways.  How kind of them to appreciate cheap and healthy food.  Bless them.

The other day, we went to make one of our staples, Black Bean Soup and my daughter went to look it up on Mommy’s Apron.  (Yes, we go to our own website to make meals.  I have all my recipes on here.)  🙂

Low and behold (I love that word today), Black Bean Soup was not on the website.  What oversight, what mishap, what in the world?

I am here to remedy this issue today.  Right now in fact.

Black Bean Soup

The Best Black Bean Soup

2 (15 oz) cans, black beans (drained but not rinsed)
4 C chicken broth
2 TB palm shortening (or oil of choice)
1 C chopped onion
2 cloves garlic, minced
2 tsp chili powder
½ tsp cumin
½ tsp marjoram
1 tsp rosemary
1 tsp salt
Rice, cooked (optional)
Cheddar cheese, shredded (optional)
Lime juice  (optional)

  1. In a large pot sauté the onions and garlic in the palm shortening until soft. 

2. Add the spices and the salt; stir well to combine.

3. Add the broth and beans; bring to a boil.

4. Reduce temperature to medium and cook for 15 minutes.

5. Mash the beans with a potato masher and stir well.

We like to serve this over cooked rice with a dash of lime juice and a sprinkle of cheddar cheese.  Or a huge fistful of cheddar cheese.  Whatever.

The next time someone pulls a Sam I am on you and says they don’t like beans, make them Black Beans and Ham… wait, there’s no ham in here. 

Behold (you knew that was coming), there should be.  That would be awesome!  Anyway, try this recipe and modify it if you like, but let me know how you like it Sam I am.

The Best Black Bean Soup

Black Bean Soup is a delicious recipe that is filling and cheap! My children love this soup with a splash of lime and topped with some shredded cheese. Yum! Check out more delicious recipes at www.MommysApron.com

Ingredients

  • 2 (15 oz) cans, black beans (drained but not rinsed)
  • 4 C chicken broth
  • 2 TB palm shortening (or oil of choice)
  • 1 C chopped onion
  • 2 cloves garlic, minced
  • 2 tsp chili powder
  • ½ tsp cumin
  • ½ tsp marjoram
  • 1 tsp rosemary
  • 1 tsp salt
  • Rice, cooked (optional)
  • Cheddar cheese, shredded (optional)
  • Lime juice (optional)

Instructions

  1. In a large pot sauté the onions and garlic in the palm shortening until soft.
  2. Add the spices and the salt; stir well to combine.
  3. Add the broth and beans; bring to a boil.
  4. Reduce temperature to medium and cook for 15 minutes.
  5. Mash the beans with a potato masher and stir well.
  6. We like to serve this over cooked rice with a dash of lime juice and a sprinkle of cheddar cheese. Or a huge fistful of cheddar cheese. Whatever.
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This post was written by Mommy's Apron

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