Black Bean Soup

First, let me say that soup is one of my favorite fall/winter meals. Not only is it able to warm you from the inside out, but the combination of smells and flavors can be an amazing sensory experience.

Second, let me say that I don't eat much in terms of beans, so I have never tasted this soup. My husband is a fan of black bean soup and I make it regularly for him.

I received a request for this recipe when I included Black Bean Soup in my menu plan post on Monday, so here it is.

Black Bean Soup

Soup:
2 - 15oz cans Black Beans
1/4 c diced red onions
2 tbsp chopped jalapeno slices
1 tsp sugar
1 tsp cider or wine vinegar
2 cloves garlic, minced
1/4 tsp salt
1/4 tsp cayenne pepper
1/2 tsp chili powder

Garnish:
4 tsp red onion, diced
6 to 8 jalapeno slices
1 tbsp sour cream

Pour canned beans along with the liquid into a medium saucepan. Add the remaining soup ingredients.

Bring to a boil. Reduce heat to low and simmer, adding water if necessary. Simmer for about an hour until desired thickness.

Serve each bowl with a garnish.


To make this dish even less expensive, you can used dried beans it will just extend your preparation time. I tried to tone down the spices for my children, but my husband thought it was too bland. Next time, I will just make them beans in their own pan. We served with cornbread muffins.

Check out a recipe for cornbread and lots of other stuff at the Grocery Cart Challenge Recipe Swap. Check out Mmm Monday at Mommies with Cents for some additional recipes, including a Pumpkin Dessert that sounds perfect for the fall weather.

This recipe also shared at Ultimate Recipe Swap Beans and Lentils.