Guess what's cooking tonight???

I am so excited about supper tonight. We're having Black Bean Soup! It's so cheap, and easy. My friend made it one day and we ended up all randomly eating supper together....she was kind of ashamed to say that this is what they were having for dinner. I was like "Don't be ashamed!" Some people have to have meat to feel like they actually ate....we love meat and all things vegetarian as well so bring on the beans! I hope mine turns out as good as hers. It was delicious! I have to say though the last time when we ate with them my hubby and I made homemade bread to go with it....so good! I am taking the lazy way out cause I bought some self rising yeast rolls on sale with double coupons at Kroger that I need to get out of my freezer....that reminds me that I need to someday talk about couponing on here. So many posts, so little time!

Anyway, what's for dinner at your house???

Black Bean Soup from Dried Beans

• 1 pound dry black beans
• 3 tablespoons oil
• 1 large onion, chopped
• 4 to 6 carrots, sliced
• 4 stalks celery, chopped
• 1 teaspoon garlic powder
• 6 chicken bouillon cubes
• 1/2 teaspoon black pepper

This recipe is not hard, but it does take a little bit of time for the beans to cook. In a large pot, soak the beans in 2 quarts of cold water overnight, or in 2 quarts of boiling water for an hour or two. After soaking, or the next day, drain the beans and cover them with fresh water. Bring the beans to a boil over medium-high heat. Reduce the heat. You want the beans to simmer gently for most of the cooking process. Cover the pot and simmer the beans for an hour. Add more water if needed, to keep the beans covered.

Taste the beans after an hour and see if they are tender. If they are, then you can add the vegetables now; if not, then let them cook another 30 minutes and try again. When the beans are perfectly tender add the vegetable oil, chopped vegetables and seasonings. Taste and add salt if you think it needs it. Put the lid back on the pot and simmer the soup for another 30 minutes, or until the carrots are tender. The soup will be rich and dark with vibrant colors from the vegetables peaking through. When everything is tender, it’s ready to serve.

Some people mash the beans a little bit to thicken the soup. You may do this or not as you like. I like it with dollops of yogurt on top, but it is also good with a few boiled egg slices decorating the top. Makes 8 to 10 servings.

This picture is of Abbie enjoying her Black Bean Soup

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• And I couldn't leave out the Black Bean Soup hair gel....

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Oh and my friend who gave me the recipe...check out her blog if you live in the central IL area. She is a birthing doula and a valuable resource for all things baby :)

Recipe Courtesy of The Hillbilly Houswife