Black Bean Soup

[Guest guest]

Karla- Do you only use the water if you are starting with dried beans and omit the water for canned beans???

brent <tincup1 wrote:

I made this last week. It's one of our favorite soups. I try to make enough for two meals, so that I can freeze one.

 

1 c. diced onion

2 garlic cloves, minced

1 1/4 c.veg. broth

2 (15 oz.) cans black beans (I use dried beans always; 1 lb.)

1 (15 oz.) can diced tomatoes

1 c. diced peeled russet-type potato

1/1 tsp. dried thyme

1/2 tsp. dried cumin

1/2 tsp. tabasco sauce

Water (enough to cover beans)

 

Put black beans in large crock pot (mine is 6 qt.). Cover with water. Add all ingredients. Cook on high 4 hours. I like to puree 3/4 of soup. We top it with shredded low fat cheese and onion and serve over brown rice.

 

Blessings,

Karla B.contact owner: -owner Mail list: Delivered-mailing list List-Un: - no flaming arguing or denigration of others allowedcontact owner with complaints regarding posting/list or anything else. Thank you.please share/comment/inform and mostly enjoy this list

[Guest guest]

Tammi,

 

If I were to use canned beans, which I never do, I would drain and rinse

them to get rid of extra sodium. Then just put them in the crock pot and

cover with water. Also, if you are using canned beans, you would need to

cook them so long. Probably 1-1 1/2 hours would be plenty. Hope this

helps.

 

Message: 13

Wed, 25 Jul 2001 19:38:08 -0700 (PDT)

Tammi <jatafox

Re: Black Bean Soup

 

 

Karla- Do you only use the water if you are starting with dried beans and

omit the water for canned beans???

brent <tincup1 wrote: I made this last week. It's one of

our favorite soups. I try to make enough for two meals, so that I can

freeze one. 1 c. diced onion2 garlic cloves, minced1 1/4 c.veg. broth2 (15

oz.) cans black beans (I use dried beans always; 1 lb.)1 (15 oz.) can diced

tomatoes1 c. diced peeled russet-type potato 1/1 tsp. dried thyme1/2 tsp.

dried cumin1/2 tsp. tabasco sauceWater (enough to cover beans) Put black

beans in large crock pot (mine is 6 qt.). Cover with water. Add all

ingredients. Cook on high 4 hours. I like to puree 3/4 of soup. We top it

with shredded low fat cheese and onion and serve over brown rice.

Blessings,Karla B.

[Guest guest]

, Sherri <sherria@o...> wrote:

> I was craving black bean soup, but my family recipe has spicy sausage in

> it, and I didn't want to figure out how to substitute for it. I did

> some searching and found this recipe. I was VERY happy with how it

> turned out. It was quick, easy, and delicious!

>

 

~*~ That sounds so good, Sherri. Thanks for posting it. My server has font

reading trouble with one aspect of your recipe. Could you type for me

manually what __ tsp crushed red pepper amount is supposed to be? TIA.

All I get in place of the blank is a greek letter for omega; weird eh? *lol*

 

BTW, I am so glad you are feeling better and regaining your health. *hugs*

 

~ P_T ~

 

 

A morning-glory at my window satisfies me more than the metaphysics of

books.

-Walt Whitman, poet (1819-1892)

[Guest guest]

" ~ P_T ~ " <patchouli_troll> wrote:

> My server has font

> reading trouble with one aspect of your recipe. Could you type for me

> manually what __ tsp crushed red pepper amount is supposed to be?

TIA.

 

Hmmm..interesting. It shows up just fine when I go to the group

website. Anyway, it should be one half a teaspoon of crushed red

pepper, though I didn't actually measure mine and I'm sure I used more

than that. I like things to bite back. *grin*

 

 

> BTW, I am so glad you are feeling better and regaining your health.

*hugs*

 

This has actually worked out quite well for me, believe it or not. I

had pretty much eliminated meat from my diet for several months before I

got sick, but I was sill occasionally eating fish, most especially

sushi. When I got sick I stopped eating almost completely, and there

were even times I had trouble forcing myself to consume anything. Now

that I'm cooking and eating again, I'm finding it easier to make changes

to my diet. It's almost like starting over, with a fresh slate.

 

My room mate is a die hard carnivore, and actually has to eat a diet

higher in protein that most people, due to specific GI problems she has.

She's been exceptionally supportive of my choices though, and when she

cooks she always tries to make some things that I'll eat as well.

Dinner tonite: rice and lentils with apples, carrots and pine nuts, and

an asparagus and chick pea salad. Yum! She also made some scallops

with lime, which is something I would normally have found very tempting.

With all the other wonderful food though, I didn't have any trouble at

all passing them up.

 

By the way, the files section has been extremely helpful to me. It's so

much easier for me to go browsing through there than it is to read

through the plethora of emails. Thank you so much for taking the time

to put the recipes in there.

 

 

--

Sherri

 

Are you still here? The message is over. Shoo! Go away!

 

 

 

 

 

 

[Guest guest]

, Sherri <sherria@o...> wrote:

 

> Hmmm..interesting. It shows up just fine when I go to the group

> website. Anyway, it should be one half a teaspoon of crushed red

> pepper, though I didn't actually measure mine and I'm sure I used more

> than that. I like things to bite back. *grin*

 

> Now

> that I'm cooking and eating again, I'm finding it easier to make changes

> to my diet. It's almost like starting over, with a fresh slate.

 

> By the way, the files section has been extremely helpful to me. It's so

> much easier for me to go browsing through there than it is to read

> through the plethora of emails. Thank you so much for taking the time

> to put the recipes in there.

 

> --

> Sherri

~*~*~*~*~*~*~*~*~*~*~*~*~*~*~

 

Yeah, that text glitch has to be a thing on my end with my server and the

fonts uses. It gets annoying at times, but now you have given me a

key to breaking that pesky code. Omega = 1/2. Yippeee! Thanks for clearing

that up. *s*

 

You are given a fresh start and a clean slate. Wonderful news, Sherri. I was

quite worried about you when you told us about your poor health before. I am

so happy you are eating and regaining your strength.

 

You are very welcome for the files thing. It is no trouble at all. I try to

catch up

by doing ten at a time to keep them updated. It is like having our own

cookbook with all our recipes at our fingertips.

 

~ P_T ~

 

To be well informed, one must read quickly a great number of merely

instructive books. To be cultivated, one must read slowly and with a lingering

appreciation the comparatively few books that have been written by men who

lived, thought, and felt with style.

-Aldous Huxley, writer (1894-1963)

[Guest guest]

1 pound dry black beans

1 1/2 quarts water

1 carrot, chopped

1 stalk celery, chopped

1 large red onion, chopped

6 cloves garlic, crushed

2 green bell peppers, chopped

2 jalapeno pepper, seeded and minced

1/4 cup dry lentils

1 (28 ounce) can peeled and diced tomatoes

2 tablespoons chilli powder

2 teaspoons ground cumin

1/2 teaspoon dried oregano

1/2 teaspoon ground black pepper

3 tablespoons red wine vinegar

1-tablespoon salt

1/2 cup uncooked white rice

 

 

In a large pot over medium-high heat, place the beans in three times

their volume of water. Bring to a boil, and let boil 10 minutes.

Cover, remove from heat and let stand 1 hour. Drain, and rinse.

In a slow cooker, combine soaked beans and 1 1/2 quarts fresh water.

Cover, and cook for 3 hours on High.

Stir in carrot, celery, onion, garlic, bell peppers, jalapeno

pepper, lentils, and tomatoes. Season with chilli powder, cumin,

oregano, black pepper, red wine vinegar, and salt. Cook on Low for 2

to 3 hours. Stir the rice into the slow cooker in the last 20 minutes

of cooking.

Puree about half of the soup with a blender or food processor, and

then pour back into the pot before serving.