Tuesday, December 20, 2011

Today's Cheapskate Meal: Black Bean Tomato Soup

That's right, just two measly slices of bacon.  You'll be able to taste it in every bite.

Hmm.  Kinda doesn't look so good at this point.  I'm telling you, though, less than 15 minutes after this moment: bliss in the form of creamy black beany soup.

I've stumbled upon a new-to-me cooking blog - http://www.deliciousmeliscious.com/ - and have saved about half of her recipes to my favorites.  I've got a long list of new recipes to try.  It will easily take me into the spring to try all of the dishes that appeal to me.  I've tried two recipes already: mongolian beef, which was a HUGE hit at our house, and this black bean tomato soup.  The kids weren't a big fan of the soup, but they don't seem to care for black beans much. (crazy kids)  My husband is very easy to please, but he did make some happy sounds as he ate the soup.  (maybe he tasted the bacon)
I'm pathetically slow in the kitchen - although I really do think I'm getting faster the more I cook - but this recipe didn't take too long at all.  In fact, I made this soup, pao de queijo, rice, and moroccan beef (in case the soup didn't go over well) all at the same time.  I wish I had one of those fancy blenders, like a vitamix or a ninja.  Oh, well, my old food processor did the job well enough, even though I did wonder if the soup could be even smoother. 

Black Bean Tomato Soup

2 center-cut bacon slices (I used the thick slices I like so much.)
1/2 c. chopped onion
1/4 c. chopped celery (I left this out since I didn't have any celery.  I didn't miss it.)
1 tsp. cumin
1/2 tsp. chili powder
1 garlic clove, minced
1/4 tsp. freshly ground black pepper
1 (15 oz.) can black beans, rinsed
1 (14.5 oz) organic no-salt-added diced tomatoes (I used the non-organic, salty, whole stewed tomatoes because that's what I had on hand.  Since everything was pureed in the food processor, I don't figure it made a whole lot of difference.)
1 (14 oz.) can chicken broth

Cook up the two slices of bacon then remove it from the pan.  Allow it to cool, then crumble it and set aside.  Drain some fat, if necessary, so that there is just a trace left.  (I didn't have to drain at all.)  Add in the chopped onion and celery.  Cook for 5 minutes or until the celery is cooked through.  Stir in cumin, chili powder, garlic, and pepper; cook for 1 minute.  Add in beans, tomatoes, broth, and crumbled bacon.  Bring to a boil, then lower the temperature and allow to simmer for about 10 minutes.  Ladle half the soup into the bowl of your food processor or the carafe of your fancy blender.  Process or blend until smooth, leaving the lid open but covered with a cloth to let steam escape.  Remove blended soup to a bowl and repeat process with the rest of the soup. 
Serve soup with sour cream.  (The recipe on deliciousmeliscious gives guidelines for making a lime-cilantro cream.  My hubby doesn't care at all for cilantro, so I didn't bother with this.)
I served it over rice, with the sour cream and a tiny sprinkle of cheddar cheese.  It was really good, fairly healthy (would be more so without the bacon, but I couldn't do without the bacon!), and filling. 
I'll definitely make it again.  Two successful meals from this blog make it a winner in my book, and I can't wait to try another recipe!

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