Cuban Style Black Bean Soup

I am finally getting around to making my black bean soup for the first time this winter (well okay its Spring now but you get the idea). I am posting the recipe I have been using for years although I made a few change this time which i will note at the end.

1 pound bag of dried black beans (soaked)

1 large (or two small) sweet onions, chopped (yellow would be fine since the're being cooked)

3-4 stalks of celery, chopped

3-4 carrots, sliced (I used 1/2 of a 1 lb bag of baby carrots)

3-4 large garlic cloves (more if small)

1 large jalapeño, finely chopped

1 ham bone (with some meat left on it)

1 15 oz can Hunts tomato sauce

1 c low sodium chicken stock or vegetable stock

6-8 c water

3 T red wine vinegar

1 bay leaf

1 1/2 tsp oregano

1 1/2 tsp cumin

1 tsp thyme

1/4 tsp summer savory

1/8 tsp allspice

black pepper

drizzle of olive oil to sauté the vegetables

In large soup pot, drizzle the olive oil and heat on low. Add the chopped onions, chop the next vegetable, add, stir and so on until all are in the pot then continue to sauté until onions and celery are soft, taking care not to let them brown.

Add remaining ingredients and make sure the ham bone is covered by liquids. Simmer about 2 hours. Remove ham bone after 1 1/2 hours and pick meat off, shred and return to pot (discard the bone).

Serve with a dollap of sour cream and chopped cilantro. I like to serve with corn bread but had some tamales in the freezer and served them instead.

Notes:

I normally use crushed red pepper but put in jalapeño instead this time. I keep some in the freezer most of the time and it seems like a more traditional ingredient so I made that part of the main recipe.

I used a 29 oz can tomato sauce this time, 1 c chicken broth 1 cup vege broth and a little less water. It was a more tomato-ey soup than usual but was very good.

I want to try adding a green bell pepper next time but did not have one on hand today.

I happened to have about a cup of chopped butternut squash in the frig so I threw that in and it was very good, plus added a little color.

Chipotle Pinto Beans

I finally made another attempt at Pinto beans. Last time I made them similar to other bean soup recipes and they were a bit bland and I couldn't seem to figure out how to liven them up. The answer: chipotles in adobo. Smoked sausage adds a nice smoky flavor which helps too.

1 lb pinto beans, soaked

1/2 lb smoked sausage (like kielbasa), sliced thinly

1 large onion, chopped

1/2 green bell pepper

3-4 garlic cloves, minced

3-4 carrots, sliced thinly

1-2 chipotles in adobo sauce, minced

1 can zucchini in tomato sauce

1 can whole tomatoes, smushed

1 small can tomato sauce (no salt added)

2 cups low sodium vegetable broth (or chicken broth)

2 cups water

black pepper

1 tsp oregano

1 tsp cumin

1 bay leaf

Brown the sausage in large soup pot. When almost done add onions and some black pepper and allow them to carmelize a bit too. Add bell pepper, carrots and garlic and allow to cook about 5 minutes or so (stir a few times) before adding liquid. Add remaining ingredients and allow to simmer about 2-3 hours or more (stirring occasionally) until the beans are softened.

I served these with chipotle chicken quesadillas (recipe will be in next post).

Notes:

I used 3 chipotles and it was a bit too hot. I will try 2 next time.

The zucchini in tomato sauce was just what I had on hand, but I liked it and will use it again.

The form of tomatoes you use can vary greatly. I prefer Hunts tomato products. the soups never taste right to me when I use other brands. (The zucchini was Del Monte). I am sure it just depends on what you are used to, as long as it is good quality.

Extra Healthy Chili

Here is my latest healthy take on chili...

1/2 pound ground beef

1 whole onion, chopped (2 if small)

1 small (or 1/2 large) green bell pepper, chopped

1/4 large red bell pepper, chopped (optional)

2-4 cloves garlic

2-4 carrots, thinly sliced , chopped or grated

2 15 oz cans diced tomatoes (with basil garlic oregano or plain)

1 15 oz can tomato sauce

1 can dark red kidney beans

1 can light red kidney beans

2 cans black beans

1 can cannelini beans (aka white kidney beans)

1 can chickpeas (aka garbanzo beans)

2-4 cups of water

1 tsp black pepper

1/4 tsp ground red pepper (more if you want it spicy)

1 tsp oregano

2 tsp cumin

2 Tbsp chili powder

Brown ground beef, add one at a time all the vegetables allowing each to cook a few minutes before the next addition. Then add all liquids, beans and spices. Cook a bout 2 hours.

Notes:

You can make with just kidney beans if you want a more traditional version or any combination you like/have on hand.

I use some low sodium tomato products and some regular so I don't change the flavor too much, and rinse the beans to lower the sodium content and make it healthier.

If you want the nutrition without changing the texture or look, grate or shred (or use food processor) the carrots before cooking. The flavor doesn't stand out so that's not an issue (probably makes it a little sweeter tasting). Definitely adds lots of vitamins though.

Make a pot on Sunday and eat leftovers all week.

I serve the leftovers with grated cheddar cheese on the top of the already reheated bowl of chili and let it melt on top... yummy!