I’ve blogged about this recipe before, but that was back in 2010 when my photos were… well, let’s face it on the embarrassing side. Back when I had no idea about food photography and lighting. This is absolutely one of my favorite soups. I easily make a large pot of this every other month.

I created this soup at least 5+ years ago, after watching an episode of Rachael Ray. She made a version of black bean soup that required a variety of spices and additional ingredients. Over time I’ve  simplified this recipe so much that it has truly became my own.

The star ingredient to this soup is the shredded carrots. It just doesn’t taste as good without them. Trust me use the shredded carrots–I’ve made the recipe before with diced carrots and I couldn’t even eat it. The other great thing about this recipe is that no one will need to add anything to this soup… the flavors are that robust.

You see, I didn’t grow up eating beans. The only beans I ate were baked beans and even those were hard to force down my throat. It wasn’t until my early 20’s when I started embracing the wide variety of beans out in this massive world of ours.

The beans weren’t the only thing that caught my eye. This soup is chocked full of veggies and its a “souper” hearty meal.

Sorry I had to put the pun in there. I know my good friend Jaclyn would be proud of me.

Back to this soup… I’ve entertained with this soup. I’ve served this to friends who are carnivores and anti-veggie, and somehow they loved this soup. So I know it’s not just me.

My mom has finally started eating black beans all because of this soup. This recipe in fact was the one recipe I had to show her how to make before I moved out of the house 5 years ago. All because my dad and her loved it so much.

I know I’ve already instructed you to trust me in this post, but I really do want you to give this recipe a try. If you love veggies and black beans you won’t be disappointed!

Vegetarian Black Bean Soup
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • 1 tbsp olive oil
  • 1 onion, diced
  • 1 tbsp minced garlic
  • 2 cups shredded carrots
  • 2 stalks of celery, diced
  • 1 red bell pepper, diced
  • 1 can of rotel (depending on how spicy you want it will depend on which can you buy--Original will give you a kick)!
  • 2 cans of black beans
  • 2 (32 oz) boxes of chicken stock (vegetable stock if you are a true vegetarian)
Instructions
  1. Combine the oil, garlic, and onion in a large soup pot over medium heat and cook, stirring occasionally, until the onion is translucent, 2 to 3 minutes. Add the shredded carrots and celery and cook for an additional 5 minutes with the lid on. Add the bell pepper and can of rotel. Stir well, and cook on high heat for 5 minutes. *At this point we are doing a quick sweat of the vegetables.
  2. Once the celery looks semi-transparent, add the two cans of black beans *no need to drain the liquid it adds flavor to the soup and the broth.
  3. Bring to a boil, and then simmer for 20 minutes.
  4. Ladle the soup into bowls, and enjoy!
Side Suggestions: Salsa Chicken Quesadillas, Shrimp & Corn Quesadillas, Tortilla chips

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Thank you to everyone who entered the $25 Publix Gift Card giveaway on behalf of General Mills. I hope everyone who lives in the South had a chance to attend one of the Best Meals Happen at Home event. Of course if you don’t live in the South you can still check out the website BestMealsatHome.com where you can find a few amazing recipes including the Lemon Pepper Fish Taco recipe I shared the other week.


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A big congratulations to Amanda who won the $25 Publix Gift Card. Please make sure you email me your full name, address, and telephone number so I can pass your information along to the appropriate party.


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Rosemary Parmesan Pizza Bread

My food blog friend in real life, Christine from Cook The Story, introduced me to this glorious bread. Christine and I met up with fellow food blog friends, Jaclyn from Food Plus Words and Maureen from Seafood Lady Orlando one evening early last fall for a girls night-in. We each brought a dish (or two) and shared a homemade potluck style dinner together over a few glasses of wine and many laughs.

This bread was honestly the star of the evening. Shhh don’t tell anyone, but I think between the four of us we consumed the entire loaf. It was spectacular times 10. Christine let out her secret… it was a store bought pizza dough baked in a cast iron skillet! I was intrigued, but saddened because I don’t own a cast iron skillet, and I sure as heck knew my mother would not lend me hers. A few weeks ago our local supermarket, Publix, had their fresh pizza dough buy one get one free. I did not hesitate to purchase the two balls of dough knowing that I would make calzones with one package of dough, and attempt Christine’s pizza bread with the other package.

I can successfully proclaim that you do not need a cast iron skillet to make pizza bread! I was delighted with how the bread turned out and the taste was just as good as I had remembered it. The key to this bread is making sure your dough is fresh. You can not let your store-bought fresh pizza dough sit longer than a day in the refrigerator. It will lose it’s “oomph” and will not rise. Also note, that the sky is the limit as to what you can season this dough with.

I’m so grateful that Christine shared her secret with us ladies that night. Make sure you stop by Christine’s blog, Cook The Story. She is posting about her variation of Pizza Bread today, too (and it’s the exact recipe I had a few months back that was to die for).

Published with permission by Christine of Cook The Story

5.0 from 2 reviews
Rosemary Parmesan Pizza Bread
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 8
 
Ingredients
  • 1- 16oz bag of store bought pizza dough
  • Cooking Spray
  • 9-inch Round Pan
  • Pinch of Salt and Coarse Ground Pepper
  • Pinch of Red Pepper Flakes
  • 1 tsp dried rosemarry
  • 2 tbsp shredded parmesan
Instructions
  1. Remove the refrigerated store bought pizza dough from the bag and let rest for 1 hour; allowing it to rise.
  2. Once your dough has rose, preheat oven to 400 degrees.
  3. Spray a round 9-inch pan with cooking spray (I use PAM).
  4. Place your dough into the 9-inch pan and begin lightly kneading the dough, so that the dough has filled all gaps within the 9-inch pan. Then sprinkle salt, coarse ground pepper, red pepper flakes, and dried rosemary on to the raw dough.
  5. Bake for 20 minutes or until almost golden brown. At the last 5 minutes add the shredded parmesan to the bread.
  6. Remove from the oven once golden brown and cut into wedges for serving.
Notes
*Store pizza bread in an air tight container in the refrigerator for up to 3 days. Reheat in the oven for a few minutes. **My oven converts regular cooking temperatures to convection temperatures. I cooked this in my convection oven at 375. All ovens vary.

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One of my new favorite things to do is to oven roast cherry tomatoes. I was never fond of these little gems until the past year when I discovered slow roasting them for hours on a low temperature. I like to slow roast cherry tomatoes on the weekend and place them in a container to be used in meals throughout the week. Oven roasting tomatoes or any vegetable in that matter is an inexpensive way to add bold flavors to any dish.

Here is my first step-by-step picture directions for Oven Roasted Cherry Tomatoes:

1. Preheat oven to 250 degrees Fahrenheit. Rinse 1 pint of cherry tomatoes. Slice in half and place in a medium-sized bowl.

2. Once cherry tomatoes are sliced in half peel 3-5 garlic cloves.

3. Slice in half cloves of garlic, and add to the bowl of tomatoes.

4. Add a pinch of salt and pepper to garlic/tomato mixture.

5. Pour 1-2 tablespoons of olive oil over the mixture. Using a spoon; mix well until all the olive oil, salt, and pepper is well incorporated.

6. Line a baking sheet with parchment paper and pour the tomato garlic mixture on the baking sheet.
 7. Place your pan of halved cherry tomatoes into the oven.

8. Check on your cherry tomatoes half way through the cooking time–turning once.

9. Once your tomatoes are shriveled and your home smells amazing–you know your little gems are done (about 2 hours and 30 minutes). Take the cherry tomatoes out of the oven and let cool completely before refrigerating. Store in an air tight container for up to 5 days.

Oven Roasted Cherry Tomatoes
Author: 
Prep time: 
Cook time: 
Total time: 
 
Ingredients
  • 1 pint cherry tomatoes
  • 3-5 garlic cloves
  • 1-2 tbsp olive oil
  • pinch of salt and coarse black pepper
  • Baking Sheet
  • Parchment Paper
Instructions
  1. Preheat the oven to 250 degrees.
  2. Rinse 1 pint of cherry tomatoes. Slice in half and place in a medium-sized bowl.
  3. Once cherry tomatoes are sliced in half peel 3-5 garlic cloves.
  4. Slice in half cloves of garlic, and add to the bowl of tomatoes.
  5. Add a pinch of salt and pepper to garlic/tomato mixture.
  6. Then pour 1-2 tablespoons of olive oil over the mixture. Using a spoon; mix well until all the olive oil, salt, and pepper is well incorporated.
  7. Line a baking sheet with parchment paper and pour the tomato garlic mixture on the baking sheet.
  8. Place your pan of halved cherry tomatoes into the oven.
  9. Check on your cherry tomatoes half way through the cooking time--turning once.
  10. Once your tomatoes are shriveled and your home smells amazing--you know your little gems are done (about 2 hours 30 minutes). Take the cherry tomatoes out of the oven and let cool completely before refrigerating. Store in an air tight container for up to 5 days.

Ideas on what to use these gems in:

Orecchiette with Slow Roasted Tomatoes and Artichokes


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Thank you to everyone who entered the giveaway. I’m excited to announce that Grishma won the cooler of Wholly Guacamole products!


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