Sunday, November 14, 2010

Black Bean Soup

Yesterday I had several requests for the soup I brought to the market's Soup Day event.  I'll post both the small (3-4 servings) version and the crock pot one.  I forgot to get red peppers so that was missing from the soup yesterday.  You'll have to look at recipes for crock pot soups to find the timing.  I actually heated the soup on the stove that morning and dumped it in the crock pot to bring to the market.

Black Bean Soup (3-4 servings)

2 cans Bush's Seasoned Black Beans, undrained
2 Roma tomatoes, diced
2 TBL chopped onion
2 TBL chopped sweet red pepper
1/2 cup canned pumpkin
1 tsp chicken bullion granules- I used Wyler's
1/2 tsp ground cumin
1/2 tsp chili powder
1/4 tsp (scant) cumin seeds
1/2 cup water

Black Bean Soup (crock pot)

5 cans Bush's Seasoned Black Beans, undrained
*1 can petite diced tomatoes- 14.5 oz, undrained
1/2 can pumpkin (small size)
1/4 cup chopped onion
1/4 cup chopped sweet red pepper
2 1/4 tsp. ch. bullion granules
1 1/2 tsp ground cumin
1 1/2 tsp chilli powder
1/2 tsp cumin seeds
*figured a can of tomatoes would work O.K. quantity-wise compared to several Roma tomatoes.  Did not add additional water as there seemed to be enough liquid in can.

Combine and cook until vegetables are tender.  Add more water if too thick.  Adjust seasoning to taste- I usually add a little extra cumin powder and cumin seeds.

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