Recipe Black Bean Soup

One pound package of dried black beans

Vegetables:

Fresh garlic cloves minced - 1 or 2

Carrot chopped ~ 1/2 cup

Celery chopped ~ 1/2 cup

Onion chopped ~ 1/2 cup

Bell pepper chopped ~ 1/2 cup

Can of stewed or diced tomatoes including juice

Frozen corn kernels ~1/2 cup

Chicken broth (I use homemade)

Small can of green chilies

Seasonings:

Mrs Dash original

Cumin

Chili powder

Spike (sold in health food stores and some grocery stores)

Salt

Turkey or beef smoked sausage - Optional

Garnish with shredded cheese

Wash and soak beans overnight. Drain and add fresh water to cover.

Cook until almost soft. (I use a crock pot.)

Add vegetables except tomatoes and corn. Add seasonings except salt.

Add chicken broth.

Cook until beans are soft and vegetables are cooked.

Mash the beans slightly using a potato masher.

Add the can of tomatoes, can of green chilies, and corn.

Continue to cook until additional ingredients are heated.

Taste and add salt if needed.

If smoked sausage is desired, slice and add to soup. I usually brown it slightly.

Notes:

Since the chicken broth and canned tomatoes have salt, I always wait to see if it is needed.

The amount of chicken broth I add depends on how much of the water cooked away. It also depends on how thick I want the soup.

I don't measure anything when I make soup, so the measurements are an educated guess.

You can adjust based on what you like or dislike.

Sometimes I add salsa or Louisiana hot sauce if the soup seems too bland.

If you have questions or comments, please fire away.