Healthy Heath

Beans, Beans the Magical Fruit January 31, 2011

I made Black Bean Soup the first week of January, and have been enjoying it ever since! The perfect lunchtime fix, a delightful dinner on the go, its possibilities seemed never-ending! My soup bowl has overrun with goodness. My soup seemed to last forever, but today was the sad day that brought an end to the magical soup.

The Recipe:

• 1 lb. bag of dried black beans
• 8 cups of water
• 1 ham bone
• 1 cup chopped ham
• 2 cups of chicken stock
• 1 medium onion, chopped
• 2 large carrots
• 1 can of diced tomatoes
• 1 tbsp cayenne powder

1.  Soak the black beans overnight, making sure that the water is at least a few inches over the beans to account for expansion.
2. Add the 8 cups of water and the ham bone to the beans and bring to a boil.
3. Once the water has boiled, add in the stock, tomatoes, onions, carrots and cayenne powder. Reduce to a simmer.
4. Let cook for simmer for 1.5 hours. Add in the chopped ham.
5. Cook for an additional 1/2 hour. Remove the ham bone.
6. Serve with a splash of vinegar or dab of sour cream. Enjoy!

Soups are such a wonderful way to get a hearty meal with lots of vegetables involved. I’m sad to see the black bean soup go, but it is an exciting prospect to think of my next project! Maybe a chili, perhaps a broth soup with greens… there are so many possibilities!