By Request: Black Bean Soup

So, I twitter. I admit it. I'm not sure why, but I like the ability to have small tidbits of socializing with virtually anyone as I continue my day. Yes, there are a couple celebrities I follow. But this isn't what this post is about.

I twittered (tweeted?) that I had made black bean soup for dinner, and was asked by Heather from over at the Christensen-Branson Clan for the recipe. Being as we really should share our knowledge (and since I love the simplicity and the feeling I get from making my own meals) I thought I'd share.

Black Bean Soup

• 15oz can of black beans
• 3 tablespoons vegetable oil
• 1 large onion, chopped
• 4 to 6 carrots, sliced
• 4 stalks celery, chopped
• 1 teaspoon garlic powder
• 6 chicken bouillon cubes
• 1/2 teaspoon black pepper

Rinse the black beans in a colander, then put them into a large pot. Cover the beans with 2 quarts of water. Turn the heat on low, and just let it simmer as you cut up the vegetables. When the beans are perfectly tender add the vegetable oil, chopped vegetables and seasonings. Taste and add salt if you think it needs it. Put a lid on the pot and simmer the soup for 30 minutes or until the carrots are tender. The soup will be rich and dark with vibrant colors from the vegetables peaking through. When everything is tender, it’s ready to serve.

This soup feeds my family with some to spare. What simple recipes do you know? Please share with us!!