It’s Soup Time Again!

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.