Hey guys!
It's been awhile since I've shared a recipe on the blog and, frankly, I need to be inspired to cook!
It's a little nerve wrecking for me to start cooking in a new place. Everything is moved around and not where I'm used to it. So, needless to say, I've been putting it off. ... and off... and I'm pretty sure my husband thinks I've forgotten how to do it!
This is one of my FAVORITE soup recipes, ever! I make it quite often because it's super simple and pretty inexpensive to make. You can eat it as a main course, or serve it with some BLT's on the side. Either way, it's delish. I'm a huge fan of Rachael Ray's recipes, anyway, and this one is definitely a winner! She's refers to it as "Stoup" because it's a little thicker than an actual soup. I love the consistency and the flavor.
Hope you enjoy it!
Black Bean Stoup
*This recipe is from Everyday with Rachael Ray
2 tablespoons extra-virgin olive oil, 2 turns of the pan
1 sprig fresh bay leaves or 1 large dried bay leaf
1 jalapeno pepper, seeded and chopped
4 cloves garlic, chopped
3 ribs celery with greens, chopped
1 large onion, chopped
1 red bell pepper, seeded and chopped
3 (15-ounce) cans black beans
2 tablespoons ground cumin
1 1/2 teaspoons coriander
Salt and pepper
2 to 3 tablespoons plus 2 teaspoons hot sauce, divided
2 cups chicken or vegetable stock
1 (15-ounce) can diced tomatoes, diced tomatoes with peppers and onions or, stewed tomatoes
1 sprig fresh bay leaves or 1 large dried bay leaf
1 jalapeno pepper, seeded and chopped
4 cloves garlic, chopped
3 ribs celery with greens, chopped
1 large onion, chopped
1 red bell pepper, seeded and chopped
3 (15-ounce) cans black beans
2 tablespoons ground cumin
1 1/2 teaspoons coriander
Salt and pepper
2 to 3 tablespoons plus 2 teaspoons hot sauce, divided
2 cups chicken or vegetable stock
1 (15-ounce) can diced tomatoes, diced tomatoes with peppers and onions or, stewed tomatoes
Directions:
1) Heat a medium soup pot over
medium-high heat. Add EVOO to hot pot then bay leaves,
jalapeno,
garlic, celery and onions. Cook 3 to 4 minutes, then add red peppers and
continue to cook.
2.) Drain 2 cans of beans and add them. With remaining can, pour
the juice and half the beans into the pot. Use a fork to mash up the beans
remaining in the can. Stir the mashed beans into the pot and season with cumin,
coriander,
salt and pepper and 2 to 3 tablespoons hot sauce.
3.) Add stock and tomatoes to the
stoup and bring to a bubble. Reduce heat and simmer 15 minutes over low heat. Serve and Enjoy!
1 comment:
Thanks for stopping by my blog from the Two in Diapers hop. New follower.
This stoup sounds SO GOOD! Will have to try soon. It's way too hot right now for anything warm but as soon as fall hits, I can't wait to start making lots of homey meals!
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