Black Bean Soup

Our second attempt at making this recipe, resulted differently.

I was very afraid of the “spice” and added cream, at the end, the first time.  This time, I had forgotten about that.. it tastes just as dreamy as the first time.

This soup is much darker than my original recipe, but I’m too lazy to take a new photo.

To make lots of leftover’s, this is what we did, this time.

Sweat 3 diced onions, with 8 cloves of pressed garlic, in 12 Tbsp (ack! is that really 3/4 cup?) of grapeseed oil. Cover and cook down f0r 8-10 minutes.

Add

1 – 15 0z can diced tomatoes

1 – 30 oz crushed tomatoes, undrained

4 – 28 oz cans black beans, undrained

1 diced Red Bell Peppers (I only had one, but 3 would  be good!)

4 Tbsp ground Cumin

4 Tbsp ground Chili Powder

2 Tbsp Dried Italian Seasoning

3 Tbsp Dried Basil

Pinch Red Pepper Flakes

4 cups water with 4 tsp beef better than bouillon

Cook down about 30 minutes. Serve with fresh goat cheese.