I made mom's BBS at work today and was it delish! Jennifer tuned up her nose at it but then tried it and ate two bowls. Henry would have none of it. Oh well, I tried. Poor guy hasn't been feeling well, so I gave him a pass.
This is a great substitute for chili and its super low in calories (125 cals per cup) and its cheap to make and we all know that beans are the magical fruit.
Here's the recipe. (I think mom adds a bit more cumin to hers and I add more pasta to mine.)
1 large onion diced(mom usually carries one in her purse) .
Fresh Garlic chopped. (The more the better or 1 large clove)
2 cans drained (or not) black beans. ( Walmart has the cheapest...53cents a can)
1 can diced tomates (again, Walmart, cheap)
2 cups chicken broth
1TBS Olive Oil
2tsp lime juice (It comes in this really cute little container shaped like a lime!)
1/2 tsp. cumin
1 1/2 cups whole wheat pasta
Cook pasta.
Saute onion and garlic in oil. (mmmmm Bask in the smell..... of onions and garlic).
Add the rest of the ingredients (including the pasta after its cooked). Simmer for 20-30 minutes .
This recipe makes aprox. 10 cups.
Serve by itself or add a dollop (did I really say dollop...) of sour cream and a sprinkling of cheddar cheese. I also like to serve with corn bread muffins. (Jiffy....Walmart....nuf said.)
This is a great substitute for chili and its super low in calories (125 cals per cup) and its cheap to make and we all know that beans are the magical fruit.
Here's the recipe. (I think mom adds a bit more cumin to hers and I add more pasta to mine.)
1 large onion diced(mom usually carries one in her purse) .
Fresh Garlic chopped. (The more the better or 1 large clove)
2 cans drained (or not) black beans. ( Walmart has the cheapest...53cents a can)
1 can diced tomates (again, Walmart, cheap)
2 cups chicken broth
1TBS Olive Oil
2tsp lime juice (It comes in this really cute little container shaped like a lime!)
1/2 tsp. cumin
1 1/2 cups whole wheat pasta
Cook pasta.
Saute onion and garlic in oil. (mmmmm Bask in the smell..... of onions and garlic).
Add the rest of the ingredients (including the pasta after its cooked). Simmer for 20-30 minutes .
This recipe makes aprox. 10 cups.
Serve by itself or add a dollop (did I really say dollop...) of sour cream and a sprinkling of cheddar cheese. I also like to serve with corn bread muffins. (Jiffy....Walmart....nuf said.)
6 comments:
Hi, Here's some commentary on the soup. The original receipe calls for cooking the pasta in the soup itself,before adding the tomatoes, which I do. If I don't have chicken broth, I use water. It doesn't seem to impact the flavor. I don't drain the beans. Why throw out those nutrients and salt. Of course I have cornbread with it on lots of occasions. I bypass walmart, not a great employer, I get my cornmeal and flour from the locally owned natural food store, then make a total mess mixing up my own cornbread. As anyone who knows me can attest, me in the kitchen equals mess! Pat
By the way, cilentro, not Karen's favorite, is great as a garnish too. I know that I probably didn't spell that herb correctly, but I haven't figured out how to get at spell check while commenting. Pat
....thanks mom! I heart your soup! and you!
....I forgot about the trick of cooking the noodles with the soup...less pots.
too funny!!
I just put ingredients for this on my shopping list this morning!! I'm going to add some roasted corn (frozen from TJ's) instead of pasta.
Good idea Mary! I'm going to a debate potluck on Thursday will try that adaption. Mom
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