I love Panera’s black bean soup. But I have a few problems:
1. The closest Panera is about a half hour drive.
2. One bowl is never enough (where are the next day leftovers??)
3. I have a freezer full of ground beef that I’m trying to incorporate into different types of dishes.
Here is what I came up with.
Just too good!! If that isn’t enough, it’s super easy to make (cheaper too!)
Here is all you’ll need for this dish:
1 pound ground beef
2 cans seasoned black beans
1 can diced tomatoes (drained)
1 cup of beef broth
sliced Jalepeño, diced and to taste (I used 5-6 slices)
2-3 cloves of garlic, minced
2 tbsp chili powder
1/2 tsp cumin
1 tsp olive oil
shredded cheddar cheese, sour cream or plain Greek yogurt optional
1. In a large pot add olive oil and garlic and bring up to medium heat.
2. Once fragrant (don’t let garlic burn), add beef. Crumble and cook until no longer pink. Drain fat and return to pot. Add in diced Jalepeño, chili powder and cumin.
3. For the beans, either mash some of them in the can with fork or use a potato masher and mash some of the beans up in the pot to make the soup thicker.
4. Add in broth and tomatoes.
5. Ladle in a bowl and top with cheese, sour cream or yogurt.
Aside from using my potato masher to mash beans, I also use my garlic mincer to mince Jalepeño (doesn’t always work out the best but I can be lazy!).
Do you any kitchen gadgets to make cooking easie in other ways?
Well the New Year is here. Did you make a resolution? Have you kept it? I’ve really not been much of a resolution person in the past, but between the family being sick, being busy with the holidays, eating too much “comfort food,” I used the New Year to get back into my fitness routines.
These helped too…
This, although it is super beautiful, did not…
The good news is, my gym is pretty close so I can cruise on over there until it’s not so chilly! Also there is always sled riding for some physical activity!
If you play outside, be sure to make this dish for when you come back in. Spicy Chicken Stew!
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This week has been super chilly! It only seems right to break out the crockpot. Whenever my husband figures out I’m making vegetable soup, he gives me that look. That look that tells me he would rather eat pretty much anything else (including dirt). Then I remind him that there is beef and potatoes in it, and suddenly vegetable soup doesn’t sound too bad.
The beef in this soup was perfect! It was a super thick chuck roast. Two days before making this soup, I thawed the roast out and then marinaded it olive oil and beef broth powder (similar to a bouillon just in powder form) and threw it in a container to hang out in my fridge. About 30 minutes before cooking, I took the roast out of the fridge and let it sit.
Here are the other ingredients I added:
1 bag mix frozen veggies (peas, corn, carrots)
1 large can stewed tomatoes with juice (I used a jar that I had canned)
3 medium potatoes, peeled and diced
2 cloves garlic, minced
2 stalks celery, chopped
beef broth about 1 1/2-2 cups
rosemary (few sprigs)
parsley (mine was dried)
onion powder (I would have added onion but I didn’t have any!)
sea salt and pepper
1. Cut beef into manageable pieces. I also removed any visible fat.
2. In a lightly sprayed skillet, brown meat and cook celery until soft. My meat wasn’t completely cooked trough when it went into the crock pot, but close.
3. While meat is cooking, add everything else to crock pot. I started added rosemary to the top.
4. Turn crock pot on low. When beef is done in skillet, add it to the top. Cover and slowly back away ;). No really, go have fun and know that come dinner time, all you have to do is scoop and serve!!
Oh and remember how I said the beef was perfect?? Just look how it nearly fell apart on my spoon!