Have you noticed I love black beans? They are in practically all of my dishes like this quinoa bake and this sort of different quinoa bake and of course veggie quesadillas and black bean burgers. Gosh, I hope you all love black beans too! So even though I realized I am a black bean making fool, I still had to give this recipe to y’all. Can we still be friends!? This soup is a staple in our house. I make it in big batches, throw it in the freezer, and have it on hand whenever we need a quick dinner. It is cheap, vegetarian, and 100% naturally delicious.
So I have a confession. I have never before bought bagged dry beans! I have always just figured, eh, a buck or so a can, let’s just go for the canned beans. But then with our budget menu planning I realized I was spending 8 to 10 dollars on canned beans where I could spend 3 on bagged beans. Now, while 5 dollars is not going to make me rich overnight, it DOES buy a lot of produce, or a tub of greek yogurt, or some fancy cheese. Plus, then you aren’t filling your garbage can with all of those empty bean cans. It does take a little extra work to prepare dried, bagged beans. But really, it isn’t all that hard! I think next time I am going to make a bunch up and stick them in baggies in the freezer. I am no dried bean expert, so here is the link I used to prepare my black beans. It is easy to follow and gave me perfect beans!
- 4 bell peppers, diced
- 2 onions, diced
- 4 carrots, diced
- 4 celery stalks, diced
- 2 jalapeños, diced
- 5 diced roma tomatoes (or 1 can diced tomatoes)
- 2 heaping tablespoons minced garlic
- 2 to 3 tablespoons olive oil
- 4 tablespoons chili powder
- 2 tablespoons cumin
- 1-2 teaspoons crushed red pepper flakes (optional)
- 2 pounds dried black beans (or 8 cans black beans), divided in half
- 1 28 ounce can crushed tomatoes
- Corn kernels from 4 corn cobs (or 2 15 ounce cans whole kernel corn)
- 8 cups vegetable broth
- salt and pepper to taste
- sour cream or greek yogurt for topping
- avocado for topping
- pepper jack cheese for topping
- Prepare the dried beans (link in summary above)
- In a large stock pot, heat olive oil over medium heat. Add bell peppers, onions, carrots, celery, and jalapeños. Cook until onions are translucent and veggies are softened (about 8 to 10 minutes). Add chili powder, cumin, and crushed red pepper flakes. Cook an additional 2 minutes. Add half of the black beans, vegetable broth, diced tomatoes, and corn. Bring to a boil.
- Meanwhile, in a blender, ninja, or food processor; add remaining black beans and can of crushed tomatoes. Blend until it forms a thick paste.
- Add the blended black beans/tomatoes to the soup and return to a boil. Reduce heat to a simmer and simmer for 15 minutes.
- Serve with shredded cheese, a dollop of sour cream or greek yogurt, and diced avocado.
I hope you all give this one a try. I think it will become a staple in your house as well! What are some of your go-to meals? Let me know in the comments below!