Recipes

Cooking and experimenting with recipes is something that brings me joy. This will be a place for me to record the recipes I come up with.

12/19/2019

Texas Black Bean Soup

Prep Time: 15 minutes

Cook Time: 45 minutes

Servings: 6-8

Ingredients:

• 2 TBS olive oil
• 2 sweet potatoes (diced small)
• 1 yellow onion (diced)
• 3 celery stalks (diced)
• 4 garlic cloves (minced)
• 4 Southside Market & Barbeque Beef Sausage links (sliced)
• 1 tsp ground cumin
• 1 tsp ground oregano
• 1 tsp Chili powder
• 4 cans (15 ounces) black beans (drained & rinsed)
• 4 cups chicken broth
• 2 can Rotel Original Dice Tomatoes and Green Chilies (10 ounces)
• 1 tsp Himalayan Pink Salt

Topping options:

Mozzarella cheese

Avocado

Sour Cream

I enjoy this served with Julio's Corn Tortilla Chips - I use them as my spoon. Yum!

1. Heat oven to 425 degrees. Toss diced sweet potatoes with 1 TBS olive oil, place on cookie sheet and roast in oven for 15 minutes, stir, and then put back in for another 10 minutes. Cook to a soft texture with some light browning. 
2. While sweet potatoes are cooking, begin sauteing diced onion & celery in stock pot with 1 TBS olive oil. Cook until veggies are beginning to soften. Add in the garlic and sausage. Cook to brown. Then add cumin, oregano, and chili powder. Stir to combine. 
3. Pour in the sweet potatoes, black beans, and broth. Add salt. 
4. Bring to a simmer. Cover and simmer for 15-20 minutes. Remove from heat.
5. Blend with an immersion blender for 5-10 seconds to create a more creamy consistency. You can also take a portion of the soup and blend in a blender once it has had a chance to cool slightly.
6. Serve warm.