Lazy Lady Soup

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Black Bean Soup

It’s cold and raining outside and I don’t want to go to the market.  Black bean soup is a recipe that can easily be made if you properly stock your pantry.  When I don’t feel like making a big to-do about food but I want something home cooked, it’s time for pantry soup.   I call this my “lazy lady soup” because I get a lot of help from the grocery store.  Keep these canned food items in the pantry so you have a meal that is ready, set and go.


Time-45 minutes


(4) 15.5 oz cans of black beans, 32 oz chicken stock, 14.5 oz stewed chopped tomatoes, 1/2 green pepper chopped or approx 1 cup, 1/2 red pepper chopped, 1 cup of pre-chopped onions, 5 cloves of garlic minced, 1 1/2 tsp of kosher salt and 4 strips of bacon chopped.  Creama, cilantro, lime wedges, jalapeños  and tortilla strips optional.


On medium-high heat add chopped bacon into pot.  Render bacon fat and when bacon starts to brown add the onions, red and green peppers.  Sauté for 5-10 minutes to soften vegetables.


Once vegetables are softened add garlic and incorporate for 2 minutes then add canned tomatoes including juices.  Cook for another 5 minutes to break down tomatoes.  Open black beans and drain juice and rinse.


Then add black beans to pot.


Add chicken stock and puree with an hand immersion blender.  Blend until smooth and bring to a boil.  Add salt and reduce for 5 minutes.  During this time you can make tortilla strips,  chop cilantro and lime wedges.


Make fancy design with creama using a squirt bottle.  Add tortilla strips and cilantro.  Enjoy with a squeeze of lime or chopped jalapeño for some heat.


Cook’s Note

  1.  To learn how to design with squirt bottles see blog Nana’s Hot Chocolate.
  2. To learn how to make tortilla strips see blog Chicken Soup for the Soul
  3. This is great with grilled chipotle shrimp as well to make a substantial meal.
  4. If you can find pre chopped green and red peppers as well this soup is even easier.
  5. A well stocked pantry will save you, add these items to your grocery list.  IMG_2035

The Author

First off, I'm not a writer. This should be abundantly clear as you read this bio. I'm not a trained Chef either. I'm a Mother, Wife, Registered Nurse and Fraudulent Chef. Why a blog you ask? Well, I don't want to be a line cook, executive Chef, or a restaurant owner. I just want to cook what I want, when I want, and for who I want. Cooking is a creative outlet for me. I don't even consider myself a blogger because I don't blog often. So advertising dollars and web fame is not my motive. Finding the time to cook, write up a recipe, photograph it while maintaining a job and household is challenging. However, it has given me great joy over the years to see people carrying on dishes that I've developed. It's also an online cookbook that I can reflect on. My cooking is an expression of the strong women in my life and inspired dishes from my favorite restaurants. I'm a recipe impostor of dishes from restaurants I love. Furthermore, many of the recipes are spruced up from my childhood. I'm a Mexican-American, native Californian who has spent time in New York and married a first generation Costa Rican. My cooking reflects all of these aspects. Karen's Kitchen is not a Mexican food blog. As much as I'd like to fit into a pretty little red, white and green box. I find it too limiting and reject the notion of creating a Latino point of view because it makes a blog cohesive. So my recipes are all over the place, with no rhyme or reason. Home cooks never apologize for not graduating from culinary school. You will find that my recipes are easy to follow and geared for the home cook. They look amazing and will make you look like a Domestic God/Goddess in front of your loved ones. It's my hope that you find the love for cooking and make some of my recipes your own. Cheers to cooking, eating and surrounding yourself with lovely people.


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