Black Bean Soup 2 pounds black beans. Soak beans over night or boil for 2 minutes and set aside for 1 hour. ADD 3 tablespoons salt, bring to a boil, simmer until bean are to your liking. Saute' in olive oil 1 pound chopped onions 1 pound chopped green and yellow peppers. ( all green will do fine). 1 Tablespoon Cumin. We like lots more 2-3 TBLS. 1 Tablespoon oregano 4 Tablespoons white vinegar 3 Tablespoons ham base. (if you have) ADD to beans. Simmer until flavors mingle. Hot sauce or hot peppers optional. Also makes a great black bean dip. I put beans in oven and let them thicken up. Then I layer cheddar cheese, salsa, green onions, black olives, chopped tomatoes, jalapenos and sour cream, or anything that sounds good to you.. Serve with scoops.
Black Bean Gazpacho This is wonderful on a hot summer day of weeding. Very refreshing. And most all comes right out of the garden. I make the day before if I can. Black Bean Gazpacho Combined 3 cups peeled & chopped tomatoes. 1 - 12 oz. can hot style veggie juice or tomato juice. 1 cup ham cubes. ( I leave out) 2 cups black beans or 1 can drained and rinsed. 2 cups garbanzo beans or 1 can drained and rinsed. 1/2 cup each seeded and chopped cucumber yellow squash zucchini 1/2 cup green & yellow peppers. 1/4 cup sliced onion 2 Tablespoons Italian salad dressing. (Good Seasons dry) Hot sauce optional Chill 2 - 24 hours.
Donna, both sound delicious. I may save the gazpacho until warmer weather (43 degrees in Texas qualifies as frigid). However, I bet that first soup is a tummy-warmer!
