I love an easy delicious soup, especially one like this that uses so many food storage ingredients! It is delicious, cheap to make and great for a crisp fall day. Plus, you all know I LOVE Mexican food. 
Black Bean Soup
1-1/2 C. Onion, Chopped (or 1/3 C. dehydrated onion)
1 T. Olive Oil
1 C. Red bell pepper, chopped
4 cloves Garlic, minced
1 14.5 oz. can Diced Tomatoes, undrained
1 4 oz. can Diced Green Chiles
¾ C. Dehydrated Carrots
1-1/2 t. Ground cumin
3 C. Chicken Broth
6 C. Cooked Black Beans, drained (or 4 15 oz. cans, drained and rinsed)
¼ C. Red Wine Vinegar
Heat oil in large, deep saucepan. Sauté onion (if using fresh), bell pepper and garlic until tender. Add remaining ingredients (including dehydrated onions) and simmer for 10 minutes. Serve garnished with sour cream and tortilla chips or corn chips.
For more tips and tricks for using food storage in your everyday recipes, please visit www.everydayfoodstorage.NET
© 2008 – 2010, Crystal. All rights reserved.
CTDaffodil
I’m so trying that this week – it looks awesome and fast!!!
Fabulous! I’m always looking for ways to use my black beans. Plus, one nutrition writer I adore recommends 1 cup of beans daily!
This is brilliant and I LOVE black beans and Mexican. Thanks for always printing such great things to make!
If you use dedyrated bell peppers and dried garlic (minced or granulated) and a little water to make up the difference in the dried ingredients, you could make this entire meal from food storage.
You can use green onions or chives from your garden on top.
You can make homemade torillas from dried cornmeal (you can grind your popcorn too) and fry them up to make your own chips (Alton Brown makes some).
And you could even use dehydrated sour cream, reconstituted.
Frozen cheese will work as part of your three month storage.
How many does this serve?
Brandy
Looks delicious! What is the bread thing on the side? I recognize it as a Sandwhich maker shape, and would love to know what it is.
Oh I am SO going to try this. I would love if you could find a good minestrone. I made one last week and I always know it doesn’t go over (no matter how much the dear hubby says he likes it) when I end up throwing out the leftovers and he hasn’t taken them all to work. It was too something, not like the one from Olive Garden I was hoping for. Please keep up the excellent work!!
Oh any suggestions to switch out the Red Wine Vinegar in this recipe–it is not a flavor we enjoy. Thanks again for all your hard work!
I love black bean soup and this recipe looks fantastic!
Okay, to answer all the questions…
This soup serves 4
The bread on the side is cornbread made in my sandwich maker. I always use a Jiffy mix and throw it in there when I’m running short on time.
I do have a fabulous Minestrone reicpe…email me at everydayfoodstorage@gmail.com for it.
Wow! I’m so glad so many of you are going to try this soup!
Crystal
love your site, your a great help and keeping us doing what we should be doing.
I made the soup with a few adaptations. I used dehydrated green and red peppers too. I left out the carrots and the vinegar and added a can of tomato sauce and a can of tomato paste. It was a hit and plenty for my family of 10. I served it with cornbread. Thanks for a great recipe to use food storage and that was quick and easy on a busy Monday.
Laura
Hi Crystal,
) Keep up the good work!
I made this soup last night and it was a hit!! So easy and healthy and it looked so pretty, too! (That’s important
Sarah