Tangy and Terrific, Turtle Bean Soup
Nothing “hits the spot” on a cold Autumn or Winter day, like a steaming, hearty bowl of soup.
This is my interpretation of Black Bean soup and believe me, you won’t leave the table hungry after enjoying a bowl or two! Great with your favorite cornbread as a side.
Let me know if you give this one a try. See recipe, next page.
Enjoy and stay warm!
Tangy and Terrific Turtle Bean Soup
(makes 4-6 generous servings)
3 T. olive oil
1 large sweet onion, diced
4-6 cloves of garlic, minced (to taste)
1/2-1 T. dried crushed oregano (to taste)
1/2-1 T. dried crushed thyme leaves (to taste)
1/2 T. crushed or ground cumin
1-2 tsp. chili powder (to taste)
1-2 tsp. Mrs. Dash or Spike seasoning blend
sea salt (opt.) to taste
1 small red and 1 small green pepper, diced
3 C. vegetable soup stock
28 oz. can stewed tomatoes
2 T. fresh lemon juice
2 1/2 C. precooked turtle/black beans
2 bay leaves
Optional garnish: regular or vegan sour cream
In a large stock pot, saute onion and garlic in the olive oil over medium heat for approximately 5 minutes. Add spices/herbs (except for bay leaves) and peppers and stir to distribute spices/herbs evenly.
Add soup stock, tomatoes, lemon juice, beans and bay leaves and bring to a boil. Cover and reduce heat. Simmer for 1 1/2-2 hours or until beans are very soft and soup is thick. Stir occasionally to keep from sticking. Remove bay leaves before serving.
Serve with a dollop or regular or vegan sour cream.
Tangy and Terrific Turtle Bean Soup: (recipe and photo) © Geraldine H. Hartman.