Black Bean Chili Soup with Beef

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Black Bean Chili Soup with Beef

This soup is light but filling it is truly a winner.

  • 1 lb ground beef
  • 2 tbsp olive oil (extra virgin, divided)
  • 1 onion (medium-large chopped)
  • 3 garlic cloves (chopped)
  • 3 celery stalks (chopped)
  • 3 carrot stalks (peeled and sliced 1/4 inch)
  • 1 15 oz can diced tomatoes (basil & garlic Marzano tomato)
  • 1 15 oz can black beans (rinsed and drained)
  • 4 cups water
  • 1 tbsp Better than bouillon beef flavor
  • 1 1/2 +1/4 tsp kosher salt (divided)
  • 2/4 tsp freshly ground black pepper (divided)
  • 2 tsp chili powder
  • 1/4 tsp dried oregano
  • 1/2 tsp cumin
  • 2 tbsp fresh parsley
  • 6-7 fresh thyme (6-7 stems tied into a bunch )
Rinse your beans well until the water is clear let drain and set aside.

In a 5-quart soup pot or stock pot add one tablespoon of the olive oil over medium-high heat.

Once heated add the ground meat and add 1 teaspoon of kosher salt and 1/4 teaspoon of black pepper break up the meat and constantly stir the meat so it will cook evenly and quickly, about 5 minutes or until lightly browned.   Once lightly browned using a strainer let the meat drain and set it aside.  

Using the same pot add 1 tablespoon of olive oil, onions, celery,  and cook for about 2 minutes then add the garlic cook for about 2 minutes stirring constantly and please do not let the garlic burn it will taste really nasty if it burns,  not kidding.  

Add the carrots and sauté for about 2 minutes then add the tomatoes, beans,  meat and the dry seasoning, fresh thyme, and finally the water.

On a low heat let this soup simmer for at least one hour and a half to two hours, I let mine simmer for 2 hours and it was so worth it. 

Once simmered do not forget to remove the fresh thyme from the pot and discard and add the fresh parsley as a garnish.

note: You can use beef stock instead of the better than bouillon beef flavor which takes the place of stock but it has such flavor.  I always have this in my pantry if I am out of broth or my stock it is good to have  and it comes in other flavors, chicken and vegetable.

The reason I did not use a lot of salt in this dish is because the better than bouillon beef flavor have enough salt already a little goes a long way.

Ps. use as many organic products as you can

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Author: Deborah Chapman

I live in New York I am Married to Clifford aka Jack and have one daughter name Kaneen aka Nene and a beautiful Yorkie name Buttercup aka Butter, Stinkbutt and Grandma. I was raised and born in Brooklyn New York. I have a love for cooking and it is my passion as I have discovered and I would like to share it with you. I like just relaxing at home with my Buttercup while thinking of what dish I can try an tackle or in my backyard gardening. I love watching cooking shows Giada, Barefoot Contessa, The Neely's , The Pioneer Women, Rachel Ray, Paula Deen and Bobby Flay are my favorites. I love to talk to people face to face or on social media, twitter i just started and it is cool because you must say what you have to say short, sweet and fast you only get a few wpm. ( words per minute). I love house music also yes I do especially when I am driving in my car... This is a new journey that I am on and I known sometimes It may seem like a roller coaster from time to time but I am willing to try and explore new things and new recipes as well. Cooking is truly my passion I have known for a very, very long time and because I am a chatter box I guess blogging about my food and talking in general should be easy, well maybe.... I look forward to sharing the foods that I love to make and also some new ones along the way...