Black Bean Chili Soup with Beef

Black Bean Chili Soup with Beef

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

Course Main Course, Main Dish, Soup
Cuisine American
Prep Time 20 minutes
Cook Time 2 hours
Total Time 2 hours 20 minutes
Servings 6
Calories 247 kcal
Author Deborah Chapman

Ingredients

  • 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

Instructions

  1. A look at the ingredients I used

    ingredients used
  2. lightly browning the meat

  3. sauteing the onions, celery and garlic

  4. add the tomatoes, carrots

  5. add the drained beans, meat, dry & fresh herbs

  6. add the liquid and simmer and aromatics

Recipe Notes

  • 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.

*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, a little goes a long way.

Ps. use as many organic products as you can


Nutrition Facts
Black Bean Chili Soup with Beef
Amount Per Serving
Calories 247 Calories from Fat 180
% Daily Value*
Fat 20g31%
Saturated Fat 6g38%
Cholesterol 54mg18%
Sodium 752mg33%
Potassium 263mg8%
Carbohydrates 3g1%
Fiber 1g4%
Sugar 1g1%
Protein 14g28%
Vitamin A 366IU7%
Vitamin C 5mg6%
Calcium 34mg3%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.

Tomato Soup In a Can Taken to a New Level

 

Tomato Soup in a can taken to a new level

Sometimes we need to take the shortcut and create a simple semi-homemade meal that is quick and delicious.

Course Main Course, Soup
Cuisine American
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 2
Calories 345 kcal
Author Deborah Chapman

Ingredients

  • 1 15 oz tomato basil soup I used progresso hearty
  • 12 grape tomatoes halved or whole
  • 12 shrimps large, deveined
  • 1 avocado sliced or chopped into 1/4 inch chunks
  • 1 tbsp fresh chives chopped for garnish, optional
  • 2 tbsp fresh parsley chopped, divided
  • 2 tbsp fresh basil chopped, divided
  • 2 tbsp olive oil extra virgin, divided
  • 1 tsp kosher salt divided
  • 1 tsp fresh black pepper divided
  • 1/4 tsp sugar optional
  • 1/4 tsp granulated garlic
  • 1/4 tsp paprika

Recipe Notes

 

  • Clean and devein your shrimps well, drain off any excess water using a colander.  
  • Season the shrimp with 1/2 tsp salt, 1/4 tsp of black pepper, 1/4 tsp paprika and 1/2  tsp of granulated garlic.   
  • In a medium pot on low heat add 1 tbsp of olive oil, 1 tbsp fresh basil,  1/4 tsp black pepper and stir for about 2 minutes then add the grape tomatoes,  can tomato soup, add the sugar, let simmer on low heat. 
  • In a pan add the rest of the olive oil over medium heat add the shrimp and cook on both sides for about 2  minutes each side.  Once cooked set aside in a separate dish they will continue to cook when added to the soup.  
  • Slice open the avocado and remove the pit and cut into 1/4 inch slices and then into 1/4 inch chunks add the lemon juice over the avocado be very careful when handling avocado use a rubber spatula to gently turn to coat with the lemon juice set aside.  The lemon will stop the avocado from turning brown.
  • Add the shrimp to the soup and the rest of the basil and simmer about 3 minutes on low heat.
  • The dish is ready to serve, once you place the soup in a bowl you can add the avocado and garnish with the fresh parsley, chives and serve immediately.  

*You can also garnish with some fresh Parmesan Cheese, Parmigiano-Reggiano Cheese and get you some good crusty bread and enjoy.

*Use as many organic products as you can

Nutrition Facts
Tomato Soup in a can taken to a new level
Amount Per Serving
Calories 345 Calories from Fat 270
% Daily Value*
Fat 30g46%
Saturated Fat 4g25%
Cholesterol 91mg30%
Sodium 1458mg63%
Potassium 780mg22%
Carbohydrates 14g5%
Fiber 8g33%
Sugar 4g4%
Protein 11g22%
Vitamin A 1627IU33%
Vitamin C 32mg39%
Calcium 80mg8%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.

 

 

 

 

 

 

Basil Tomato Soup

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Basil Tomato Soup

Comforting and light
Course Main Course, Side Dish, Soup
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 5 people
Author Deborah Chapman

Ingredients

  • 2 tbsp olive oil
  • 1 onion sm chopped
  • 1 garlic clove chopped
  • 1 28 oz can whole tomatoes
  • 2 tbsp tomato paste
  • 1/4 tsp chicken base
  • 1/2 cup heavy cream
  • 2-3 tbsp basil fresh chopped
  • 2 tbsp parsley fresh chopped
  • 1-2 tbsp sugar
  • 2-3 tsp salt to taste
  • 1 tsp fresh black pepper
  • 2 tsp Parmesan cheese freshly grated for garnish

Recipe Notes

  • In a medium pot or 5-quart soup pot add 2 tbsp of the olive oil on medium heat once hot add the onions and stir for about 3 minutes or until translucent, add the garlic and continue to stir and careful not to burn the garlic for about 1 minute.
  • Add the can of crush tomatoes and the next 6 ingredients and stir until heated.
  • Once heated remove from the heat using a hand-held blender and blend until a nice consistency, add your salt and pepper to taste, cover and let simmer on low for about 10 minutes.  Once done serve and garnish with fresh parmesan cheese and basil and enjoy. This soup is great with a salad or a nice grilled cheese sandwich or you can even add homemade croutons or a dollop of sour cream,  whichever way you prefer this is an easy and delicious soup.

*Please try to use as many organic ingredients as possible.