Monday, February 11, 2013

Black Bean Soup - SRC

Secret Recipe Club

I didn't think, it would confuse me to change the week, I posted for SRC but it does.  When I had the first week, a new month meant SRC.  The second week means, I have to be a big girl and simply remember.  Whatever the week, I do love the  Secret Recipe Club.

This month, I had an interesting blog, Wholesome RD.  OK, I did not know what RD stood for.  I am ashamed of myself.  The fun, I had though, making up RD titles.

Radish Dad
Ramen Doodles
Romaine Drops
Ranch Dressing
Radish Daikon (backwards)
Rutabaga Dairy

What else do I have to do in my spare time?  Sure.

I always find recipes on any blog, I look at, so that in itself means little.  The difference was that I found really interesting recipes that I liked and had not made before.

Soft Garlic Pretzels
Spinach Artichoke White Bean Crostini

Crock Pot Honey Sesame Chicken
Mexican Mac and Cheese 
Pistachio-crusted Cod

That is just the beginning.  Erin is a Register Dietician (RD) who lives in Chicago with her husband and son.  Surprise, she loves to cook. She also loves to run and travel and she has traveled  extensively.

When it came time to select a recipe to make, it came easy because it was dinner and my hubby was walking around, mumbling 'soup", a clear signal, I could have a happy husband if I made soup.

 I found the Black Bean Soup and yes, I had a happy hubby.

Black Bean Soup   (adapted)


1 medium onions, chopped
  1/2 teaspoon minced garlic

1 cup reduced-sodium  vegetable broth
1 (15 ounce) can diced tomatoes
1 Tablespoons ketchup
1 teaspoon Worcestershire sauce
1 teaspoon chili powder
1/2 Tablespoon cumin
1 (15 ounce) cans black beans, drained but not rinsed
Freshly ground black pepper
1 bunch parsley
juice of 1/2 lime


Stir in the onions and cook, stirring, until they start to turn translucent, about 4 minutes. Stir in the garlic and cook until you can smell it, about 1 minute.

 Add the broth, tomatoes, ketchup, Worcestershire, and chili powder. Stir in the beans, turn the heat to high and bring to a boil. Adjust the heat so the soup is bubbling gently and cook 10 minutes. Season with pepper.

 Meanwhile, chop the parsley coarsely and stir it into the soup when it has been simmering 10 minutes. Cook until the soup is thickened, about 5 minutes.

Linked to    Ms. En Place          Hearth and Soul        Keep it Real Thursdays   All My Blogger Friends


  1. Wonderful for these cold days! Black beans are my favorite!

  2. I just adore soups this time of year and am always looking for a new one to add into the rotation. How did you know I love black beans? ;)

  3. that looks wonderful. I always love a good soup recipe

  4. Always good to have a happy hubby :) I love black bean soup. And the addition of ketchup in this recipe is interesting - I bet it was delicious!

  5. So glad you liked the black bean soup! And that's really funny about what RD stands for! Good guesses! haha :)

  6. My husband has been asking me to make this for him for quite some time now. Thanks for sharing your recipe. It looks amazing.

  7. You are so funny, Chaya! I wouldn't have known what RD was either. But I also wouldn't have been witty enough to come up with possibilities.

    Thank you for linking this soup to See Ya in the Gumbo. Black beans may just be my favorite type of bean.

  8. What a quick, simple and delicious soup. Great choice!

  9. Hi Chaya,
    This is a great bowl of soup for the cold weather we are having.
    Happy Valentine Day!
    Miz Helen
    SRC Group B

  10. Great looking soup! I love soup.

  11. I never would have thought to put Worcestershire sauce into blackbean soup. I must try it next time!


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