Grande Falcone’s Black Bean Soup
When black bean soup is good, it’s really good. When it’s not, it’s totally forgettable. I’ve had enough good black bean soup to drive me through a few forgettable recipes.
I threw this one together last weekend, and Christy and I agree that it’s a winner!
It’s simple and easy, healthy and bursting with flavor. And as with all good bean-based soups, it’s just as good heated up tomorrow or the next day as it was fresh out of the pot today. Enjoy!
Black Bean Soup
- 3 cans black beans (drained)
- 1 can chicken broth
- 1 can small diced tomatoes (drained)
- 1-1 ½ cup diced onion
- 1 small green bell pepper, diced
- 2 celery stalks, diced
- 1 tsp minced garlic
- 1 Tbsp olive oil
- 1 tsp sea salt
- ¼ tsp ground black pepper
- 1 tsp cumin
- ¼ – ½ tsp garlic powder
- 1 meaty ham bone
- 1/2 tsp parsley flakes
- Sautee onions, green peppers, & minced garlic in olive oil over med-high heat for a couple minutes until a little soft
- Add remaining ingredients & bring to a boil
- Reduce heat, and simmer 30 minutes to 1 hour, until beans reach desired tenderness.
Makes approximately 8 servings