Saturday, November 3, 2012

Black Bean Soup

1 can Black beans
1 can diced tomatoes or 2 cups chopped fresh
1 ½ cups cooked diced ham (or chick, beef, I used left over ham)
1 medium to large onion diced
4 cloves garlic minced
Cumin powder
Cayenne or chili flakes (or fresh chilis, or jalepenos)
6-8 cups chicken, vegetable or beef stock (homemade)
Olive oil
Sour cream (optional)

In a pot brown onion and garlic in the olive oil. Add in half of the beans and mash (if you like your soups less chunky), add the rest of the beans, tomatoes, soup stock, herbs, peppers and meat. Bring to boil, once boiling turn down to a simmer that is gently boiling for about 45 minutes to 1 hour. Serve hot with a dab of sour cream on top! So easy, and perfect for rainy days like today. Super filling. 

You can easily play around with this recipe, make it vegan, and try different vegetables, using whatever you have in the house. If you don't have black beans, kidney will work or any other kind of bean or lentil.

Serve with a side of garlic toast, or cheesy bread!