This Spicy Black Bean Soup is a wonderfully hearty meal and makes a quick and easy gift when layered in a mason jar.
I know I have been posting a lot of soup recipes lately, blame it on the rain...
Go on and blame it on the rain...
'Cause the rain don't mind
And the rain don't care
You got to blame it on something
Any Milli Vanilli fans out there? No? Okay moving on then.
This makes a delicious meatless meal for Meatless Monday or Lenten Fridays, or throw in some leftover ham or beef or even some crumbled bacon. I used this chicken bouillon and this tomato bouillon but feel free to use a vegetable broth for vegan/vegetarian or make it with chicken or vegetable stock if you are making it for yourself instead of gift giving.
If you want to put this in a jar for gift giving just layer the beans, alternating black with the navy for contrast. Put the spices in a small bag and put on top of the beans then close and decorate. Print these directions and attach to the jar
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Spicy Black Bean Soup
- 3 cups dried black beans (about 1 ½ pounds)
- 1 cup dried navy or great northern beans (about ½ pound)
- 1 tablespoon dried onion flakes
- 2 teaspoons garlic powder
- 2 teaspoons cumin
- ¼-1/2 teaspoon crushed red pepper flakes (more or less to taste)
- 2 bay leaves
- ½ teaspoon black pepper
- 1 tablespoon chili powder
- 3 teaspoons chicken bullion
- 2 teaspoons tomato soup bullion
- Stove Top: Combine all ingredients in a large soup pot with 12 cups of water. Bring to a boil then simmer for 1 ½ to 2 hours, until beans are very tender and the soup is thick.
Mash with potato masher or immersion blender if desired. Add additional water if needed.
- Pressure Cooker: Combine all ingredients in a pressure cooker with 8 cups of water. Cook on high pressure for 30 minutes. Let the pressure release naturally. Remove bay leaves. Mash beans with potato masher or an immersion blender if desired. Add additional water if needed.
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