Black Bean Soup

First off, thank you to Andrea at Quest for Delish for becoming a follower of my site!

Ok, who is tired of this gloomy weather?
It’s still cold. My place of employment doesn’t exactly turn up the heat and I am always in need of a sweater or jacket during the winter. So, hot lunches are a necessity to warm the body and energize. I need soup for lunch. Black bean soup is easy, full of protein and heats in a flash.


(The camera in the phone does not take the ideal snap!)

Here’s all you need for a quickie lunch fix:

2 15 oz cans Bush's Black Beans
2 large Vidalia or Sweet Spanish onions, chopped
1 green pepper, seeded and chopped
3 cloves garlic, minced (depending on clove size)
1 celery stalk, thinly sliced
2 1/2 tsp. ground cumin
1 cup water or beef stock

Add celery, carrots, green pepper and garlic.
Combine all ingredients in the pan and simmer for 30 minutes.

Remove 1 or 2 cups of the beans and blend until smooth in a blender. Taste and adjust seasonings, adding salt, pepper, or garlic powder, to your taste.

That's it - super simple.

Perhaps next week I can bring some baking potatoes in for a hot lunch. My friend Janel over at Janel’s Jumble gave me the idea for baked potatoes in her post last month. Gotta remember to bring potatoes in and all the delish toppings. Good thing we are walking after work these days to combat the calorie fairies.

I believe I will send this to fellow soup lover Deb at Kahakai Kitchen for her Souper Sunday roundup.



Bon Appetit folks, and try and stay warm.