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"The trouble with eating Italian food is that five or six days later you're hungry again."--George Miller

Black Bean Soup (Stewp) Recipe

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This recipe for Black Bean Soup (Stewp) is from To Mama with Love, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
EVOO (Extra Virgin Olive Oil)
1 bay leaf
1 large onion -chopped 1/2 " pieces
3 stalks celery - chopped
1 jalapeņo pepper -seeds removed & finely chopped
1 bell pepper (red or green) - chopped
3 cans black beans - drained a little & 1can mashed up for thicker flavor
1 can diced tomatoes (w/ peppers & onions)
chicken or vegetable stock - to desired thickness
1 1/2 tsp. ground coriander
cilantro
2 T cumin
hot sauce to taste
S & P
green onions
sour cream
1lime
Directions:
Directions:
In medium size soup kettle saute' onions, bay leaf, jalapeņo pepper & celery in oil. Then add bell pepper' & cook until softened. (this doesn't require as much cooking time as the other veggies). Add the rest of the ingredients and simmer with top on for about 30 minutes. lime juice & dollop on top of soup when serving.
Number Of Servings:
Number Of Servings:
6-8
Preparation Time:
Preparation Time:
20 minutes
Personal Notes:
Personal Notes:
Rachael Ray's recipe . She served with Monte Cristo Sandwiches. It's really good, fast & inexpensive. Great for vegetarians

 

 

 

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