Black Bean Soup

Here is my recipe for Black Bean Soup. It is the Copycat version of TGIF's soup. I do not add green peppers. I also use dry beans instead of canned. It makes it a little more economical that way. It is a little spicy, so adjust to your taste.

TGIF Black Bean Soup

This is the copycat version of TGIF's black bean soup. Make some corn muffins or quesadillas to go with it, or how about some loaded baked potatoes or potato skins.

2 tbs vegetable oil

3/4 cup diced onions

3/4 cup diced celery

1/2 cup diced carrots

1/4 diced green peppers

2 tbs minced garlic

15 oz can black beans

4 cups chicken stock

2 tbs apple cider vinegar

2 tsp chili pdr

1/2 tsp cayenne pepper

1/2 tsp cumin

1/2 tsp salt

1/4 tsp liquid smoke

Shredded Monterey Jack

Cheddar cheese

Chopped green onions

Sour cream

Heat oil in a lge pot Add onions celery carrot bell pepper and garlic to oil and simmer slowly for 15 min or until the onions are transparent While you cook the veggies pour the canned beans into a strainer and rinse under cold water Measure 3 cups of the beans into a food processor with 1 cup of the chicken stock Puree on high speed until smooth When the veggies are ready pour the pureed beans the whole beans and the rest of the chicken stock Add the rest of the ingredients except the cheese green onions and sour cream Bring mixture to a boil reduce heat and simmer for 50-60 min or until soup is to your desired thickness Garnish each bowl with cheese onions and sour cream.

This is from Recipe Zaar. I don't add green peppers because we don't like them in our soups. I don't add as much celery because we don't like it to really eat and see. I usually cook my own black beans by soaking and letting them cook in the crock pot. I cool and freeze the extra beans for later use. You can add smoked sausage or a little leftover ham. I don't puree the beans(then you would have to clean the processor!) I take out some and put them in a bowl and mash with the back of a large spoon.

A Week of Beans and Rice

Money Saving Mom asked us if we had to eat beans and rice for a week what we would eat. So, for my Frugal Friday I am posting what I would make for a week.To see more Frugal Friday tips go here.

Day 1 Red beans and Rice- I use this recipe from Emeril. It is really good. I have no clue what tarro is. I just add a ham bone with a little meat on it and as it cooks remove meat from the bone. I don't add green peppers because we just don't like them in these types of dishes. I have used less bacon grease and tweaked it so it isn't too unhealthy without losing a lot of the flavor. You can get enough flavor from the ham bone and chicken stock and spices.

Day 2- Ranch chicken and corn salad
Ranch chicken salad with beans and corn
Ingredients
9 ounces romaine lettuce
8 ounces corn, chilled and drained
8 ounces black beans, chilled, rinsed and drained
1 deseeded tomato, diced
2 green onions, thinly sliced
1/2 cup grated cheddar cheese
1/2 cup ranch dressing
1-2 tablespoon salsa
Directions
1In a large serving bowl put the lettuce, canned corn, canned beans, tomato, green onion and cheese. Lightly toss.
2Right before serving mix together the ranch dressing and salsa and pour over the salad. Mix well.
Serve at once.

Day 3- black bean soup - I love TGIF's version here.

Day 4-Burritos with Meatless Mexican Filling(recipe below.)
3/4 cup dry brown lentils
1/2 c brown rice
1/4 cup onion flakes
2 bouillon cubes
3 c chicken stock
1/2 tsp dried sweet basil
1/4 tsp each: oregano, thyme and garlic

Combine all ingredients in a 9x13, or whatever they are, pan. Bake at 300 degrees degrees for two and a half hours. Add cheese the last 10 minutes of baking. Use this in tacos, burritos, or casseroles.

You can increase the recipe and it freezes well.

Day 5 Black and white bean chili
1 cup chopped onion
1 clove garlic
1/4 c flour
1 1/2 tsp chili powder
1/2 tsp cumin
1/1/2 c milk
18 oz frozen shoepeg corn
15 oz Northern beans
15 oz black beans
14 oz chicken broth

Spray dutch oven and saute onion and garlic. Add flour and spices. Slowly add milk and make a rue( continuously stir while it thickens)Add all remaining ingredients. I use dried beans that I cooked and chicken bouillon cubes to make the broth. Bring to a boil, lower heat to simmer for 15 minutes. Add salt to taste. =5 servings

Day 6 white bean and chicken soup- This looks good but I haven't tried it.

Day 7 Southern Peas-(Pink eyed purple hull peas),rice and cornbread.

Cook peas in water that just covers peas. Add a tablespoon of bacon grease. Do not salt until peas are cooked. Bring to boil then let simmer for about 45 minutes to an hour. Once peas are cooked salt to taste. You want to have a pea juice to moisten the rice and sop up with the cornbread so don't let the water cook out or drain.