It’s Soup Time Again!

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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.

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11 responses

  1. This is one of my favorite soups. Sure hits the spot ! 😉

  2. Yum! The lemon is a nice -uh- twist…

  3. I will try it, Geraldine, b/c I’ve been looking for a good black bean soup recipe – this sounds great! And I saw the perfect Weight Watcher’s corn muffin recipe to go with it! Thank you. I’m glad to see you back here occasionally, and to visit with Mr Cheddar once in a bit, as well…
    (((hugs)))

  4. That looks delicious! I can just imaging my husband and I slurping that soup on a cold evening. Thanks for the recipe.

  5. Hi Joe, It does indeed! 😉

    Hi JLeo, So nice you could stop by. The lemon adds a freshness to this hearty soup. Also helps to keep the ingredient colors vibrant. I’ve used an orange pepper in the soup featured btw.

    Hi Sallee, Let me know how you enjoy it!

    Hi Diana, So nice to “see” you again too and hope you also enjoy this recipe.

    Happy Cooking, G

  6. Hi – Happy to see you back again. Must get out your cookbook and make some hearty soups and breads. It has been raining or sleet for two days now. Today it froze and then snowed on top.

    I volunteer at the new SPCA shelter here. I was asked to manage it the other week when the Shelter Manager had to leave town. It was really amazing. A challenge but nothing that I would have wanted to miss. Now I can even give dogs shots. I did my own foster dog too.

    Jackie

  7. Oh, yum! I love black bean soup.

  8. Hi Jackie, Good luck with your Shelter work, so important. I use to work as the Education Officer at the Humane Society in Regina. Heartbreaking on some days but also so meaningful and rewarding. Keep in touch!

    Hi Carrie, I think you’ll enjoy this one. It’s one of my top 5 fav soups now! A meal in a bowl for sure.

    Hugs, G

  9. Over from Beth Patterson’s because I couldn’t resist that soup…then when I got here, now I can’t resist that cat! I love black beans (my kids favorite meal is my Black Bean Stack…thanks for this recipe!
    Sandi

  10. Wow! I love recipes that are also a method. And, the photo is just gorgeous. Can’t wait to try it.

Thanks so much for your comments!

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