Black Bean Soup from All you Magazine

Just started getting the All You magazine and I've been impressed by their easy recipes. This one is good although Brian and I added a bit more cumin and chili powder to spice it up for our taste.

1 1/2 tablespoon canola oil
1 medium onion, diced
3 cloves garlic, minced
1 medium red bell pepper, seeded and diced
4 carrots, diced (about 1 cup)
3 ribs celery, thinly sliced
1 tablespoon chili powder (we used 2.5 tablespoons)
1/2 teaspoon cumin (we used 1 teaspoon)
6 cups low-sodium chicken broth
4 15oz cans black beans drained and rinsed
salt and pepper
6 tablespoons low-flat Greek yogurt
2 tablespoons chopped cilantro

Warm oil in a large saucepan over medium-high heat.  Add onion, garlic, bell pepper, carrots and celery; cook, stirring occasionally, until softened, about 12 minutes.  Add chili powder and cumin.  Saute' for 3 minutes.

Stir in broth and beans, then bring to a boil.  Reduce heat to low and simmer for 25 minutes, stirring occasionally.  Remove 2 cups of soup; puree in a blender.  Stir pureed soup back into pot and cook 5 minutes longer.  Season with salt and pepper.

Spoon soup into bowls, top with yogurt and cilantro and serve.

White Chili in a slow cooker

3 15 oz. cans Great Northern Beans, drained

8 oz. cooked and shredded chicken breast

1 c. chopped onions

1 1/2 c. any colored pepper

2 jalapeno chili peppers, stemmed, seeded and chopped

2 garlic cloves, minced with my Garlic Zoom

2 tsp. ground cumin

1/2 tsp. salt

1/2 tsp. dried oregano

3 1/2 c. chicken broth

Combine all ingredients. Cover and Cook on Low for 8-10 hours.

I found this recipe in the Fix-It and Forget-It Cookbook. A few alterations that I made were: I used a can chiles instead of the fresh jalapenos, I did not use all chicken broth and will add as I go, my husband doesn't like soupy chili.

Tennessee Pride Country Chili for the Super Bowl

Another fine recipe attained from the coupon section of the Sunday paper. The fact that I have been a loyal supporter of Tennessee Pride for years only made me look at the recipe closer. If a grocery story has Tennessee Pride in the cooler then I have it in my shopping cart.

1 lb. Sausage (mild or hot)
1 lb. Lean Ground Beef
1 medium onion, chopped
1 medium green pepper, chopped
1 clove garlic, minced
1 (28 oz) can whole tomatoes, including juice, chopped*
2 ( 16 oz) cans red kidney beans, drained
1 tablespoon chili powder
2 teaspoons ground cumin
1/2 teaspoon salt
1/2 teaspoon cayenne pepper
1 cup water**

* I used 2 16 oz cans of diced tomatoes
** I used V-8 juice

Cook sausage, ground beef, onion, green pepper, and garlic in large soup pot or Dutch oven until sausage is browned and vegetables are tender; drain. Stir in tomatoes, beans, chili powder, cumin, salt, cayenne pepper and water. Cover and simmer about 1 hour. Marks 8 servings.

Hearty Black Bean Soup

Now I might have mentioned that my husband refuses soup and I love soup. After scouring Fix-It and Forget It Cookbook I found this recipe for Black Bean Soup by Della Yoder made a variation that could be served over rice. The excitement poured through me because we could both have what we wanted if it was good.

YES, this recipe was good and passed both my soup and his meal criteria.

3 medium carrots, halved and thinly sliced
2 celery ribs, thinly sliced
1 medium onion, chopped
4 cloves garlic, minced
20-0z black beans rinced and drained
2 14 1/2 oz cans chicken broth
15 oz can of crushed tomatoes
1 1/2 tsp dried basil
1/2 tsp dried oregano
1/2 tsp ground cumin
1/2 tsp. chhili powder
1/2 tsp hot pepper sauce
Salt to taste (not part of the original recipe but my husband said it needed a bit)

1. combine all ingredients in slow cooker

2. Cover. cook on Low 9-10 hours. I actually only cooked it on low for 6.5 hours but for some reason my slow cooker cooks faster than most.

Note: May be served over cooked rice

Variation: If you prefer a thicker soup use only 1 can chicken broth.

I also placed a dollup of sour cream on top of mine.

ENJOY

White Bean Turkey Chili

Here is another recipe from Hunt's and the Tomato Month of October. Yes you can say I became obsessed with this website for a month. To think that I didn't even win the $1000 giveaway after I visited their site for 31 days and on top to that promoted several of their recipes. Well I don't do this for the money. I do it for the food.

1 package (20 ounces) Ground White Turkey
1 large onion, chopped
1 medium green bell pepper chopped
1 can diced tomatoes in juice
2 cans (15 ounces each) Great Northern Beans, drained, rinsed
2 cans (1.5 ounces each) tomato-vegetable juice cocktail
1 tablespoons Chili Powder
1/2 teaspoon ground cumin
1/4 teaspoon salt

Spray Large saucepan with cooking spray. Add ground turkey, onion and green pepper. Cook and stir over medium heat, stirring to break up turkey, until turkey is no longer pink, about 8 minutes.

Stir in tomatoes with their liquid, beans, vegetable juice, chili powder, cumin and salt. Bring to a boil stirring occasionally. Reduce heat to low; simmer covered 15 minutes, stirring occasionally.

I'll give you the review soon it is simmering in the pot right now. I'm a bit nervous about the turkey because my husband has not been a fan of it in the past.

Devil's Tower Black Bean Soup

Another recipe from my "Wyoming Cook Book"

2 cups black beans
1 tsp cumin
1 tsp oregano
4 cloves garlic, mashed
2 tbsp salt
4 cups tomato juice
2 lg onions, chopped
1/4 cup oil
1 cup cooked rice
1/4 cups green onions, chopped

Soak beans overnight. In a saucepan, cover with water, place over medium heat and bring to a boil. cover, reduce heat and cook until tender adding water to keep beans just covered. Combine cumin, oregano and garlic with vinegar and stir into beans. Add salt and stir in tomato juice. Saute onions and peppers in oil and add to bean mixture. Bring to a simmer. Pour into individual soup bowls, divide rice between bowls and garnish with green onions. Serves 6

We were not overly impressed with this recipe. Although it was easy to make it wasn't very flavorful down right bland. I even doubled the spices cumin, oregano, garlic, white vinegar, and
salt. I love black bean soup, but this one didn't fly my kite.