Recipe: Black Bean Soup
Quoted straight from my future father-in-law:
'Okay most of this is by feel so I'm getting as close as I can.
Saute 1 large onion and 3 cloves of garlic in olive oil, add a few peppers of your choosing green, red, yellow, organge, if you want you can add hot peppers and omit adding red pepper flakes, how hot you want it is up to you, add about 2 teaspoons of kosher salt 1 teaspoon ground black pepper, add 1 can of tomato paste, I usually add 2 large cans of black beans, two 48 ounce containers of veg stock, a few pinches of marjoram or oregano, I use a lot of cumin start with a tablespoon and a half and go by taste from there, add 1 package shredded carrots, 1 package sweet corn, let simmer for an hour, get your rice ready and your condiments, cheeses etc, just before your ready to serve add the juice from half a lime and cilantro'
Makes for a great dinner that lasts for 3-4 days, can be served with shredded cheese on top!
'Okay most of this is by feel so I'm getting as close as I can.
Saute 1 large onion and 3 cloves of garlic in olive oil, add a few peppers of your choosing green, red, yellow, organge, if you want you can add hot peppers and omit adding red pepper flakes, how hot you want it is up to you, add about 2 teaspoons of kosher salt 1 teaspoon ground black pepper, add 1 can of tomato paste, I usually add 2 large cans of black beans, two 48 ounce containers of veg stock, a few pinches of marjoram or oregano, I use a lot of cumin start with a tablespoon and a half and go by taste from there, add 1 package shredded carrots, 1 package sweet corn, let simmer for an hour, get your rice ready and your condiments, cheeses etc, just before your ready to serve add the juice from half a lime and cilantro'
Makes for a great dinner that lasts for 3-4 days, can be served with shredded cheese on top!
