It is finally fall here in Chicago! This was definitely a shock coming back after 5 days in sunny San Francisco! I have to admit I'm loving the fall weather, mostly because it means I can wear my cute boots and blazers and not look like an idiot. I'm also loving this weather because it means I can create new soup recipes.
This week's creation was Black Bean Soup, and it is super easy and cheap to make!
Black Bean Soup
2 cans black beans and liquid
1 can corn and liquid
1 can diced green chilies
1 med. size tomato diced
1 onion chopped
2-3 cloves garlic minced
2 carrots chopped
2 stalks celery chopped
1 tablespoon each: cumin, chili pepper, Italian seasoning, essence, granulated garlic, sage, salt, and pepper
1 teaspoon crushed red pepper flakes
1 beef bone (or 1 can beef broth)
1 tablespoon butter + 1 tablespoon olive oil
In a large dutch oven melt the butter into the olive oil over med. low heat. Add the carrots, onion, garlic, and celery. Allow to cook until soft. Add the tomatoes and green chilies (you can substitute the fresh tomatoes and canned green chilies for 1 can of diced tomatoes with green chilies, I used fresh tomatoes because they were about to go bad). Cook for a bit. Add the black beans. Fill each can of black beans with water and add to the pot. Add the beef bone (if using beef broth omit one of the cans of water) and the corn. Stir well. Add the salt, pepper, Italian seasoning and other spices. Stir well.
Reduce heat to low and allow to simmer until you are ready to eat. This soup is ready after 30 minutes but gets even better the longer it cooks!
Happy October everyone! Also.. GO VOLS!! And thanks to everyone for the sweet comments about the bf and I passing the bar exam! We're still super excited about the news ourselves!!