Black Bean Soup

When you have a busy schedule planning meals a head of time seems like the best option. I started making all the vegetables for the week taking into consideration everyone’s likes and dislikes, and my mom was planning out all of the meat options for the week. In the midst of cooking up a storm I stumbled over some black beans and decided to make some black bean soup because it is my father’s absolute favorite! This recipe is so quick and easy, and very flavorful!



1/2 onion diced

1/2 red bell pepper diced

1 small habanero pepper diced

2 oz of butter

2 cans of black beans drained

2 cans of beef broth



Melt butter in pot and add peppers and onions. Cook until soft. Add broth and beans and let simmer until flavors are fully developed. If you are using broth more than likely the soup will be salty enough so you will not need to add your own. If you choose to use beef stock then you may want to season accordingly. When the soup is done simmering use an immersion blender and blend which will thicken the soup considerably. If you do not have an immersion blender feel free to but the soup into a regular blender. Be careful! Hot liquids in a blender can be tricky!

Serve and enjoy!

* If this soup happens to be too spicy for you, you can cool it down with some heavy cream or sour cream!

Hello fellow bloggers. My name is Bailey, but you can call me Bae. I am a 22 year old college graduate, and an aspiring pastry chef. I have recently been released into the real, wild, culinary world, and I am slowly finding my way. In the midst of it all I plan on exploring restaurants, pursuing food photography, critiquing recipes as well as creating my own, as well as reading as many chef biographies as my free time allows. I think it is important to know about the chefs that have paved the way for us fellow culinarians. It also allows you to sound educated when conversing with others in the field. I am very excited to see where this adventure takes me; I hope you will come along for the ride!

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