Monday, November 26, 2012

Black Bean Soup

Split Pea soup not your favorite?!?  I don't blame you; some of my family (I won't mention names here) find the green color unappetizing.  So  here is a great soup to pair with Spa Soup for a variety of healthy options at the dinner table.

Black Bean Soup
3 (15-ounce) cans black beans
1 medium onion, chopped
2 cloves garlic, minced
3 assorted bell peppers (green, red, yellow) chopped
1 Tablespoon oil
1 (15 ounce) can diced tomatoes
1 (8 ounce) can tomato sauce
2 1/2 cups water
1 Tablespoon vinegar
1 teaspoon sugar
1/2 cup brown long grain rice
4 oz plain greek yogurt
1 bunch green onion, chopped
1 large tomato, chopped

Rinse and drain the black beans.  In a large saucepan, saute the black beans with the onion, garlic and peppers until the onion is tender.

Add the tomatoes, tomato sauce, vinegar, and sugar.  Mix well.  Simmer, covered, for 1 hour.  Stir in the uncooked rice.  Simmer, uncovered for another 30 minutes.

Spoon soup into bowls.  Top with a dollop of plain Greek yogurt, a sprinkling of green onions and some tomato.


Random tips/variations:
When I'm in a rush, I reduce the simmer time to 20 minutes and just stir in some day  old rice.
When I want to indulge, I sprinkle a little cheddar cheese and crushed tortilla chips on the top as wellWhen I feel the need for heat, I add a couple shakes of Tobasco.


  1. You can make split pea with yellow or orange split peas and it tastes the same, with almost identical nutrients, and is still appetizing to the non green food eating rotten children.

  2. I DO like the color and taste of split pea soup! Not many of my kids did though until they were adults. Today's recipe sounds much like our black beans and rice recipe. Thanks for the reminder to make it again.