Thursday, February 2, 2012

Black Bean Soup

A friend of mine just recently sent me a list of her favorite soup recipes. They all look amazing and I hope to try each of them. One in particular was a recipe for black bean soup. Since my kids are young and can not tolerate spicy I decided to come up with a less spicy version of black bean soup for our family.

I hope you enjoy!

Black Bean Soup


2 Cans black beans (DO NOT DRAIN)
1 1/2 Tbsp olive oil
1 Orange, Yellow, Red or Green Pepper - diced finely
1 Small onion - diced finely
1 Small sweet potato - peeled and diced small
1 Cup homemade vegetable or chicken broth
1/2 Cup Salsa
2 Tsp Taco Seasoning
1 Bay leaf
1/2 Salt (you can omit this is if you use chicken broth or store bought taco seasoning)
Pepper to taste

Par Boil the sweet potato.

Heat olive oil in large skillet. Add onions and pepper and cook until soft. Add garlic and cook for an additional 30 seconds.

Add taco seasoning and cook an additional minute or so. Slowly add broth and stir.

Add beans, salsa, sweet potatoes, bay leaf and salt/pepper.

Transfer to crock pot and cook on low for 2-3 hours or until sweet potatoes are tender.

If you do not want to use your crock pot continue simmering on stove until flavors are incorporated and sweet potatoes are tender.

Remove bay leaf and serve in individual bowls. Top soup with shredded cheese, avocado spread, sour cream, and tortilla chips. YUM, YUM! I also served the soup with a cheese and spinach taquito on the side.