Black Bean Soup

While we are in Indiana visiting family, I’m also stocking my father in law’s freezer with easy single serve things for him to grab and reheat to eat.


He’s diabetic and just doesn’t always think to eat. Most times, he’s not even hungry but realizes that he’s not eaten for 14 or so hours (skips breakfast, nibbles for lunch and expects dinner at 5pm) so this is perfect for when we are NOT there. 

Funny enough, the one time I was under a Pantry Challenge, the Boy had been eating all my black beans, apparently. I went to make this one evening and imagine my surprise that I couldn’t find any black beans!

Oh! By the way!

Ahem. 


Anyways. It would seem that Sonny Boy has been doing his own meal prepping and is putting together the fixings for knock of Chipolte Burritos using brown rice (pantry) corn (pantry) and … you guessed it, black beans (pantry). I can’t be mad at the kid, you know? 😉 So there was an Aldis trip bright and early in the morning … and, of course, I spent more than I planned (but only because I got sucked in to the cheeses, the zucchini, veggies, and so much more!)

Ok. Back to the soup. This stuff was pretty spot on this time around. I’ve made it several times in the past and thought, myself, it was ‘ok’. This time? Oh yeah … I added a can of tomato sauce and THAT gives it the extra zing I’ve been looking for! Not to mention, it makes the soup a little more darker looking and not a funky brown color 😉

Here’s what you need: 
1/2 lb bacon, cut into small pieces
1/2 cup finely chopped onions
3 cloves of garlic, minced
4 cans of black beans, rinsed and drained
32 oz carton of beef broth
1 can tomato sauce
1/2 tbs cumin
1/2 tbs chili powder
dash of A1 Bold and Spicy sauce

Ready to get this soup cooking? Let’s go!

In large dutch oven style pan, cook bacon til just crispy. 

Toss in the onions and garlic and saute til soft.  

Add all the beans, broth, and the cumin and chili powder. Add the dash/glop of A1 (this is optional but I think it’s what really gave it the kick!) and bring to boil. 

Reduce heat, and add the tomato sauce. Allow to simmer about 20 minutes, stirring occasionally to make sure the bottom is not sticking/scorching/whatever!

After 20 minutes, take an immersion blender, or masher OR just remove half of the beans to a food processor/blender/bullet and puree. This will give the soup some ‘depth’ or thickness 🙂 Add back to the remainder of soup (hey, be careful, the stuff HAS been simmering for over 30 minutes by now so it’s HOT).

Serve it up with some sour cream, cheese, more diced onions (or green onions!) and tomatoes (and guac if you are Princess).

I’m really glad that this freezes well. We divided it up in to single serving size bowls and tossed in the freezer. Had I been thinking, I would have added a snack size little baggy with the bowl of cheese. I think Dad’s going to like this in the middle of winter!