This is a terrific recipe I found in a Cooking Light magazine I checked out from the library. I am always looking for ways to use dried beans….they are very cheap (I have got a TON of them in my food storage, I’ve been told they keep up to 30 years! ) and they seem to really help with weight loss. Two great reasons to think of every possible yummy way to make them. I haven’t tried making this soup with canned beans, you most likely could, but when using dried beans the broth turns out really rich, thick and hearty. Just get yourself organized in the morning, start your beans simmering, and you’ll have a great dinner ready in no time!
Let’s just pretend there is a picture of some nice chopped ham and red onion here in one of these bowls. I thought I had some in my fridge the day I made this….turns out, no.
No ham and red onion.
If you have some, eat them with this soup!
It’s super yum.
Recipe originally from Cooking Light
This soup is actually better the second day, after it has had time to sit and soak up all the seasonings. However, it is great just after it’s cooked with all these fresh toppings. My kids like to load it up with their favorites. (Chips and cheese…who would have guessed) I like to store individual sized servings in the freezer for a little back up plan when I’m having a moment of weakness. You know the kind of moment I’m talking about. The kind that hits you about 2:30 PM when you’ve been too busy to have lunch, and the only thing you can find in the fridge is that left over piece of cheesecake. It’s the darndest thing…but black bean soup just doesn’t stay on your hips like a great piece of cheesecake!
To freeze this soup, I use quart sized Ziploc freezer bags. Put the bag inside a large cup and fold the edges out and around the rim. Put two or three cups worth in, take the bag out of the cup, zip it up and lay it out flat. Lay them in your freezer and you are good to go!