Here is a black bean soup recipe from Eat Better America. I have made some alterations to the recipe, but the majority of it comes from EatBetterAmerica.com.
1 Tablespoon olive or canola oil
1 medium onion chopped
2 cloves garlic, finely chopped
1-2 jalapeno chilies, seeded, finely chopped
2 15oz cans black beans, rinsed and drained
1 14.5 oz can Red Pack/Red Gold diced tomatoes
1 cup reduced sodium chicken broth
3/4 cup vegetable broth
2 teaspoons ground cumin
2 Tablespoons chopped fresh cilantro
1. In a 4 quart saucepan, heat oil over medium heat. Add onion, garlic, and chilies. Cook 3 to 4 minutes, stirring occasionally, until tender.
2. Stir in beans, tomatoes, broth and cumin. Heat to boiling. Reduce heat to medium-low, cover and simmer for 15 minutes. Remove from heat. Using a potato masher, mash beans until soup reaches desired consistency. Stir in cilantro.
I promised a chili recipe and here it is. This is a recipe that has been passed down in my family and been altered throughout the years. The following chili recipe is what I received from my mother who got it from my grandmother with a few alterations. I’m trying to find the picture that I took of the chili before I left for vacation, but I haven’t been able to find it yet. Once I find the picture, I will add it to the recipe.
1 1/2 lb ground beef
1/4 cup celery, finely chopped
1/4 green bell pepper, diced
1/4 red bell pepper, diced
garlic powder
celery salt
1 large can Red Pack/Red Gold crushed tomatoes
1/2 can water
2 large cans Brooks Chili Hot Beans
1 cube vegetable bullion
Mexene chili powder
Cumin
1 pkg onion soup mix or 1 medium onion, finely chopped (I prefer actual onion.)
In a large, heavy-bottom pan, brown the meat. Add celery and bell peppers to pan, and chopped onion (if not using soup mix), along with a shake of garlic powder and a shake of celery salt. Cook until the vegetables are transparent. Add the tomatoes and water. Turn up the heat. When it comes to a boil, add chili beans and bullion. Sprinkle chili powder heavily over chili. (By heavily my grandmother means about half the container of chili powder.) Sprinkle cumin lightly over chili. Add onion soup mix (unless using onion). Let simmer. If not enough flavor, can add a scant tsp beef bullion, more celery salt or more onion. If too thick, add V8 juice mixed with an equal amount of water.
My favorite way to eat the chili is covered with shredded cheese and instead of a spoon I use tortilla chips to pick up the chili. My mouth is watering right now. I need to make this again very soon.
Sorry I haven’t been posting tomato recipes as quickly as I had planned. I have been out of town, dealing with health issues, and trying to plan a wedding. Here is the final draft of the salsa recipe. Thanks to Bekki for all of her input. I have a chili recipe that I am going to be posting in a couple of days as well.
1 14.5 oz can RedPack/RedGold diced tomatoes
3/4 teaspoon hot sauce
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon salt
1/2 teaspoon lime juice
dash of pepper
1/4 cup diced onion
1/4 cup diced green pepper
Combine all ingredients in a bowl. You can either serve the salsa immediately or store it covered in the refrigerator for 1 week.
I am not a football fan, but inevitably every year my fiance and I get invited to a Superbowl party. There’s always been the understanding that each person will bring food to share with everyone else. This past year people started to get very creative and all I brought was store bought chips and dip. This year I am determined not to be outdone so each day I am going to try and post one new recipe involving tomatoes.
Why tomatoes you ask? Well because that is the one fruit/vegetable my fiance will actually eat and also because it will make this countdown more interesting.
None of these recipes will be my own. I have absolutely no idea how to make a recipe. I know how to alter them, but that’s about it. Please feel free to comment on any ideas you have for the recipe or if you have any ideas for a recipe of your own. My email is always open sarah@clevelandpennypincher.com and you can always comment on the posting.
After all that chatter here is the first recipe for salsa from My Creative Stirrings. Note: I have made some changes already in the wording of the recipe, but the majority is from My Creative Stirrings.
1 8oz can RedPack/RedGold Tomato Sauce
3/4 teaspoon hot sauce
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon salt
1/2 teaspoon lime juice
1/8 teaspoon pepper
Combine all ingredients in a bowl. You can either serve the salsa immediately or store it covered in the refrigerator for 1 1/2 weeks. This recipe is a medium heat salsa recipe.
Thanks My Creative Stirrings for the super easy recipe.
