Black Bean Soup

Today was another cooler rainy day. . .the second one this week! The first was on Monday when some pretty terrific storms came through our area.  Two small tornadoes were reported in the county and damage was done by strong winds.  While we were unscathed by the storms, our neighbor lost 3 huge pines!

Soup is the best food for a day like today, and I decided to create a Black Bean Soup similar to what a friend made for me last week.  It was a great way to use up some leftover turkey I had from earlier this week, and it is amazingly easy to make!  This turned out better than I had thought it would!  The hubby even asked for seconds.  Served with a side of cornbread or salad, it hits the spot on this rainy evening.

4 cans beef or chicken broth

1 medium onion, diced

1 can black beans, rinsed and drained

2 cups dry pasta (whatever you’d like!)

2-3 carrots, peeled and sliced

1 pkt. dried soup mix (onion or vegetable)

1 tsp. cayenne pepper

1 tsp. ginger

2 c. cooked, chopped beef, chicken, or turkey

Combine the broth, onion, beans, carrots, dried soup mix, pepper, ginger, and meat.  Bring to a boil and add the pasta. Cook over medium heat until pasta is tender.

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The Mrs. G's

A mother-daughter project (our married names both begin with G) to rejuvenate our love of cooking and make meals creative and exciting! And now that I (mom) have discovered the Trim Healthy Mama way of cooking, I am trying to incorporate more healthful recipes!

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