Beef and Black Bean Soup
I made this soup last night, with the ingredients I could find after not going to the grocery for nine days. It turned out pretty well - with a few adjustments which I am incorporating here - it will be fantastic.
Digging through the fridge I found:
diced onion
celery
Moving on to the pantry, I discovered:
2 potatoes
2 cans of black beans
1 can chicken broth (beef would be just as good)
1 can diced tomatoes
Chipotle seasoning
In the freezer, just waiting for such a moment, there was:
shredded beef leftover from an extra-tender pot roast, about 1-2 cups
(ground beef would work for this, too, but I prefer the shredded for soups)
Basically, I combined all of these things. Actually, the way I made it involved more broth and only one can of beans, but would have been much better with the extra beans.
Saute the onions and celery in a little olive oil or butter in a large stock pot. While they cook, dice the potatoes. Next, pour the chicken broth in the pot and add the spuds, along with a few shakes of chipotle seasoning. Let this simmer for about 15 minutes to cook the potatoes, then dump the other ingredients in. Since I wanted a rich, dark color, I didn’t even drain the black beans. I brought all of this to a simmer and gave it a good sniff, then put the lid on.
Add comment November 4th, 2008