Black Bean Soup

1 T olive oil
4 large cloves garlic, minced
3/4 C diced carrots (about 2 med carrots)
3/4 C diced celery (about 2 ribs)
1 C diced onion (about 1 sm-med onion)
2 cans black beans, rinsed and drained
1 3.5oz can green chilies
2 cans low-sodium beef broth
1 t kosher salt
1 dash black pepper
1/2 t chili powder
1/4 t cumin
1/2 t dry oregano leaves (if you use ground oregano, use 1/4 t)
1 bay leaf

Toppings: sour cream, tortilla chips, grated cheese

Add olive oil to a large stock pot on med-high heat. Saute carrots, celery, onion, and garlic about 4-5 minutes.

Add in the black beans, chilies, and beef broth. Stir to combine and then add the salt, pepper, chili powder, cumin, oregano, and bay leaf.

Simmer uncovered for about 20-25 minutes or until carrots are soft.

Remove from heat. Find that bay leaf and pull it out. Don't forget or it will be very bay-ish. Yes, that's a word.

Place all the soup in a blender. (You could use an immersion blender in place of this step) Place lid on blender, but remove the stopper in the middle. Place a paper towel over the hole though to avoid getting black bean soup burns all over your face. That would be an embarrassing story to tell.

Puree soup until completely smooth.* I leave it in for several minutes. Return to pan and make sure it's heated through completely. Squeeze in the juice from one big lime.

*Several people in the comment section noted that they wanted a chunkier soup so they only pureed half of it. That works too!

Ladle into bowls and top with grated cheese, tortilla chips, etc. Serve with extra lime wedges.

*D: I don't do anything differently. I make this recipe exactly as it's posted. Be sure to remove the center cup of your blender lid. The reason you do this is because your soup is so hot, and once you start blending it, the hot air will expand. If you cap the lid, the hot air will have nowhere to go and will force it's way out, showering you, your counter, and everything else within a five foot radius with black beans. Trust me on this: it's not fun.


We ALWAYS eat this with tortilla chips. It's a MUST.


When you put in the beans, you have two options: drain them for a thicker soup, leave them undrained for a runnier soup. I prefer it thicker (the ONE soup I'll admit is better thicker), but if you like runny soup, then don't drain your beans.


This is definitely a family favorite! It's easy and fun and delicious. I made this for my family when I was visiting this fall: I used chicken instead of beef broth, and we had no bay leaf. It was nasty. Don't omit any ingredients and it'll be great! Pin It

Pita Bread

1 pkg (2 1/4 tsp) yeast
1 1/4 c luke warm water
3 c flour
2 tsp salt

Preheat oven to 500*.

Dissolve yeast in luke warm water. Stir in flour and salt. Stir into a rough ball. Knead on floured surface until smooth, adding flour as necessary.

Divide into 6 balls and knead each until smooth and round.

With a rolling pin, flatten each until 1/4'' thick and 4-5'' diameter.

Arrange rounds upside down on baking sheets.

Bake in a very hot over (500*) for 5 min or until puffed in the center.

Once finished, cut pitas in half. This creates the pocket.

If they are starting to burn and are not puffing, just pull them out and cut a slit in the pita to make the pocket. We fill ours with chicken salad, but you can also use regular sandwich fixings and lettuce. Very easy. Company will be impressed that you made home-made pitas. If your pitas are not puffing, try using almost hot water to dissolve the yeast. It seams to help. Pin It