Black Bean Soup

A family member was kind and generous enough to send me one of her cookbooks. She collects cookbooks and reads them like magazines, but this was one she didn’t use much. She’ll be thrilled to find I discovered some recipes I really liked. I tried the black bean recipe courtesy of Kay Ward.

Addictive black bean soup with tortilla chips

Takes 10 to 12 hours to cook. Take note: Beans need to be soaked. You can soak your beans overnight if you wish. I soaked mine for 3 or 4 hours before I put this together. If you use vegetable stock instead of chicken base, it would make this a vegetarian meal. Makes 8 whopping servings.

What you’ll need:

1 lb. dried black beans

2 tablespoons of olive oil

1 large onion

2 cloves garlic

1 tablespoon dried Italian parsley

3 tablespoons Organic Chicken Base dissolved in 2 quarts of water (Substitue with 2 quarts of chicken or vegetable  stock if you don’t have it.)

1 container of feta cheese

 How to cook it:

1. Chop the onion, mince the garlic.
2. Combine all ingredients, except cheese in the Crock Pot
3. Cover and  cook on high for 2 hours.
4. Turn on low and cook for an additional 8-10 hours.
5. Sprinkle feta generously on top of each serving and wait for the compliments! I served with a side of whole wheat tortilla chips sprinkled with lime.

End Result:

This was the best soup I’ve ever made. It was rich, flavorful and Matt and I were disappointed when it came to an end. The salty whole-wheat tortilla chips were a nice addition.

(My cheese-loving husband ate up the feta after 3 bowls of soup. If you have a cheese-lover in your family, you might need more cheese.)

Thanks Kay!

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Other things to make with black beans:
black bean chips (dryflour.wordpress.com)
black bean dip and pita chips (okaypeanut.com)
Black bean pizza (eatandbepretty.com)
Beef in Black Bean Sauce (fishchipsandmushypeas.wordpress.com)
Black bean burger with Indian Relish (whats4dinnertonite.wordpress.com)

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