beingfrugal.net

I originally found this recipe at CD Kitchen, and I fell in love with it after eating it the first time.  After making it a couple of times, I modified the recipe a bit to serve my family’s tastes and make the frugal recipe even more frugal.

I like this recipe because it’s easy and versatile.  Frequently, I make the soup early in the day, and then transfer it to a crockpot on low for the rest of the day.  It keeps really well in the crockpot, and I enjoy not having to make dinner at night.

TGIF’s Black Bean Soup

2 tablespoons vegetable oil
3/4 cup diced onion — white onion
3/4 cup diced celery
1/2 cup diced carrot
2 tablespoons minced garlic
3 cups dried black beans
4 cups chicken stock
2 tablespoons apple cider vinegar
2 teaspoons chili powder
1/2 teaspoon cayenne pepper
1/2 teaspoon cumin
1/2 teaspoon salt
1/4 teaspoon liquid Barbecue Smoke — optional
shredded cheddar cheese – for accompaniment
sour cream — for garnish

Note:  Don’t skip the liquid Barbecue Smoke.  The bottle is spendy, but a little goes a long way, so it will last you a really long time.  And the smoke is what really makes the soup!

Rinse dry beans and discard any rocks.  Soak beans all day the day before you want to make your soup.  Put them in the crockpot on low with enough water to cover them before you go to bed, and let them cook all night.

In the morning, drain beans and remove from the crockpot.  Store in the refrigerator until ready to use.

Heat oil in a large saucepan over medium/low heat. Add onion, celery, carrot, and garlic to the oil and simmer slowly for 15 minutes or until the onions are practically clear. Keep the heat low enough that the veggies don’t brown and be careful not to burn the garlic or it will be bitter. While you cook the veggies, measure 3 cups of the beans into a food processor with 1 cup of chicken stock. Puree on high speed until smooth.

When the veggies are ready, pour the pureed beans, the whole beans, the rest of the chicken stock, and every other ingredient in the list (down to liquid smoke), into the pot.* Bring mixture to a boil, then reduce heat and simmer uncovered for 50 to 60 minutes or until soup has thickened and all the ingredients are tender. Serve topped with the cheese and a dollop of sour cream, if desired.

*If I’m going to be warming this in the crockpot all day, I add all the ingredients except for the whole beans to the crockpot at this time.  I add the whole beans an hour or two before dinner, so they don’t get too mushy.

I serve this soup with tortilla chips and a salad and call it dinner.  What could be easier than that?

Do you have any favorite frugal recipes?  Feel free to post them on your blog and leave a link in the comments here.  Note:  Sometimes comments with links get caught in the spam filter.  I will try to fish them out throughout the day, but we are leaving for a few days tomorrow.  I’ll be sure to check the spam filter for comments when we get back on Sunday.

Photo by rusvaplauke.

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