Yummy For the Tummy.....

For a soup that’s as good for you as it tastes, my black bean soup is high in beta-carotene and fiber.

3 cans of black beans (alternatively you can substitute 3 cans of Northern beans)
  Puree 1 of the cans of black beans to add bulk (alternatively you can add cornstarch to thicken)
2 cans of petite diced tomatoes
1 jar Heinz chili sauce (yes, the whole thing...it's yummy!)
2 cans beef broth
~ ½ pack of celery hearts, sliced into bite-size pieces
1 entire package of shredded carrots, small size from Publix
3 tomatoes
1 red onion
1 bunch of fresh green onions
1 bunch fresh cilantro, to taste
Fresh garlic, to taste

                lastly, 

—EITHER—
10 Chicken tenderloins, cut into bite-size pieces
—OR—
1 ½ lbs of ground turkey
—OR BOTH— (what the hell!)


Cook meat first
Slice veges

I buy frozen chicken tenderloins from Sam’s Club. Using a bacon tray with water in the bottom, I microwave about 5 – 7 (or however many I can comfortably fit on the tray) about 5 ½ minutes each side. (I also sprinkle powdered garlic and lemon pepper to both sides.) After all the chicken is diced, I also dump the leftover water (now chicken broth) into the Dutch oven.

When I used the ground turkey, I threw fresh garlic, extra cilantro, and some black pepper in the pan and cooked it on the stove until the juices were clear. Then, I dumped the entire contents into my Dutch oven – turkey’s pretty lean, and the little bit of fat just adds flavor.

Throw all together in a Dutch oven, stirring frequently. Add lots of cilantro and green onions. Cook for about 2 hours at medium heat.

When ready for serving, dice fresh tomatoes and chop fresh cilantro and throw on top of your bowl – yummy!

Also, when the soup starts getting thin – add fresh cooked pasta to give it some oomph.

"I cook for an army – literally, my Depression-era Grandmother taught me to cook! So if you want less than a huge pot of soup, you’ll want to pare down the contents."

—Enjoy!—