Showing posts with label sour cream. Show all posts
Showing posts with label sour cream. Show all posts

Friday, December 17, 2010

Black Bean Soup

I have been waiting weeks to make this. I don't know why it hasn't materialized other than the fact Travis thinks it sounds gross, so the one day I had time to make it he whisked us all out the door for Mexican. And I had a Chicken Fajita Taco Salad, which is just about the best food invention ever to come out of Mexico, and it trumps this soup any day of the week, so I wasn't sad.

I can assure you, though, the soup is not gross. Travis knows that, he has eaten it countless times. And it doesn't take a long time to make, either, I just have had some busy-ness going on lately and our dinners have maybe consisted of such novelties as frozen chicken pot pies and the like.

I know. But there is something about the winter that makes me buy those little .50 cent pies. And I confirmed with a friend--she buys them in the winter, too, so it is not just me.

I wanted to make the soup and post a picture, but since I haven't made it yet, and you should, here is the recipe that I received indirectly from Christy Astorga through a church compiled cookbook, so these are her directions, which I think suit the soup just fine:

1 T. olive oil
1 large onion, chopped
1 medium stalk celery, chopped
2 medium carrots, chopped
4 cloves garlic, minced
2 T. chili powder
1 T. ground cumin
1/4 t. pepper
3 14 oz. cans of chicken broth
4 15 oz. cans of black beans, drained and rinsed
1 15 oz. can of corn, drained
1 16 oz. jar of mild salsa

Saute onion, carrots, and garlic in oil for 5 minutes. Add chili powder, cumin, and pepper -  cook 1 minute more. Stir in broth, 2 cans of black beans, and the corn. Heat to boil. Put other 2 cans of black beans and salsa in a food processor or blender until smooth and then add rest of ingredients. Simmer 15 minutes. Serves 6.

Back to me. I like a chunkier soup so I don't process my salsa and black beans completely smooth and I always add a little kick - cayenne or crushed red pepper to the veggies as they are saute-ing. As for garnish, we top our soup with tortilla chips, shredded cheese, and sour cream. Oh, and you can sub the chicken broth for vegetable broth if vegetarianism is your thing. It's good either way.


I will be gone for an undisclosed amount of time. My Christmas present came a little early and I will be moving all my earthly belongings into our new house starting tonight. Let's see...this makes move number 13 in 8 years. But, this move is permanent since it seems we are signing pretty much everything but the kitchen sink (and maybe that, too) in the bazillion forms that are necessary, so I am calling move number 13 the *lucky move number 13. I was born on the 13th after all, on a Friday no less. (That last one might not be true).

And if you want to know something that is even WEIRDer, we moved from Brown County back to Evansville exactly one year to the day: Decemeber 18. It's a pretty rad story full of modern-day miracles and amazing blessings if you ask me. I will write it for you sometime because stories like that should be shared, right?

So the next time I write on this little pet blog of mine, I will be sitting next to a roaring fire in OUR fireplace looking out OUR window into OUR backyard contemplating the Spring and what we are going to plant in OUR already dedicated raised beds, among other some such things that go along with owning a home.

Merry CHRISTmas!

Friday, November 5, 2010


My bestie down in Florida sent me this recipe after I sent out a call for good potato soup recipes. Besides burning it on the bottom and thinking I had bacon in the refrigerator and really didn't, this one turned out really really good.

I'll give you what she gave me, but I would make some slight changes. We'll discuss after...

4  baking potatoes
2/3 c all-purpose flour
6 cups 2% milk
1 cup extra-sharp cheddar cheese, divided
1 tsp salt
1/2 tsp black pepper
1 cup sour cream
3/4 cup chopped green onions, divided
6 bacon slices, cooked and crumbled

1. Preheat to 400 degrees

2. Pierce potatoes with a fork; bake at 400 for 1 hour or until tender. Cool. Peel potatoes; coarsely mash. Discard skins.

3. Place flour in stock pot; gradually add milk; stirring with a whisk (or fork) until blended. Cook over medium heat until thick and bubbly. Add potatoes, cheese, salt, and pepper. Stir well until cheese melts; then remove from heat.
4. Stir in sour cream and 1/2 cup onions. Cook over low heat 10 minutes or until thoroughly heated (do not boil). Sprinkle each serving with cheese, onions, and bacon.

8 servings

Okay, so that is the original, but here's what I did/will do differently next time. By the way, the sour cream in this soup is amazing. Sour cream is currently on my favorites list, I even use it as a dip tortilla chips. So anyway, you need more potatoes. I used 5, I think next time I will use 7 or 8 and I will not mash them. I like chunky potato soup and this just wasn't chunky enough for me, so I will cube them after the skins come off, you know, after baking.

Next, I added 2 Tablespoons of butter and it was just delish. Every soup needs just a little butter, don't you think? I just plopped it in the soup after it was done, but you could whisk it in with your flour and milk at the beginning. Yum.

I found that I needed more milk. It became a little to thick for my liking (re-visiting gravy-like potato soup), so I just added more milk and stirred it in to my desired consistency.

Of course, bacon makes everything better and I will make sure I have some next time. Enjoy, and let me know what you think of it if you try it!

iPhone Dump 2019

In January, boys 7th grade took home conference championship Disney on Ice with Emma  Pretty meager winter, we...