Sunday, January 11, 2015

2 Black Bean Soups

When you make your big pot of homemade black beans, you can make several different kinds of soups and freeze them for later. These are two more soups we make at our house frequently. They are economical and delicious. They can be eaten as they are, or serve them with sour cream, avocados, and tortilla chips. We eat beans so often, my children love them. 

Black Bean Soup

1 10 oz. can tomatoes, diced
1 15 oz. can black beans, rinsed and drained
1 12 oz. can chicken
4 cups chicken broth
2 cups corn
1 tsp. chili powder
1 tsp. garlic powder
Pepper and salt to taste

Combine ingredients and simmer for 20 minutes. It is optional to add shredded chicken.

Black Bean Soup #2

4 15 oz. cans black beans, drained, but not rinsed
1 14 oz. chicken broth
1 large onion
5 slices bacon, finely chopped
1 1/2 cups tomatoes, diced
2 tsp. ketchup
2 tsp. Worcestershire sauce
1 tsp. chili powder
Salt and Pepper, to taste
garlic, optional

Cook bacon over medium heat for about 4 minutes. Stir in onions and cook, stirring, until they turn translucent, about 3 minutes. Add broth, tomatoes, beans, ketchup, worcestershire, and chili powder, and garlic (if you are using it). Add salt and pepper, to taste. Cook on stove top for about 20 minutes, or cook in the slow cooker on low for several hours. 

We end up thickening almost all of our soups with a equal amount of cornstarch and water, because that is what my husband likes. If you would like to thicken either of these soups, just add mixture of cornstarch and water the last ten minutes of cooking time. 

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