You've got me cooking!!

MichelleApril 30, 2001


Have been lurking and am now cooking mass quantities for hubby and me!

We ordered a Foodsaver and haven't used it to best advantage--we now know that after reading *your* messages on it! We've now got 4 Tilia containers and we're cooking/freezing up a storm!

I work a lot of nights and don't have time to cook--wow! this forum is really gonna help with that!

I've cooked up a soup-pot full of chicken fajitas, Sloppy Joes and taco meat. I'm not down to OAWC, but I'm making one mess and we're eating several times!

Got a great Crockpot Black Bean soup cooking right now--destined for tonite's supper and the freezer. If anyone's interested in the recipe, let me know!

Thanks, one and all, for helping so much!!!


Thank you for reporting this comment. Undo

I'm interested!! I love black beans and I love my crockpot!


    Bookmark   April 30, 2001 at 2:26PM
Thank you for reporting this comment. Undo

I love black bean soup too so post your recipe.

    Bookmark   April 30, 2001 at 3:54PM
Thank you for reporting this comment. Undo

I'd love to try your black bean soup recipe too!

    Bookmark   April 30, 2001 at 8:28PM
Thank you for reporting this comment. Undo

This soup is very thick and hearty and freezes well.

Ok, here goes: (This came from a magazine)

Black Bean Soup (Crockpot)

2 14.5 oz. Cans Chicken Broth
2 14.5 oz. Cans Beef Broth

1 lb. dried black beans, soaked overnight and drained

1 cup EACH: chopped carrots, red onion, celery

4 cloves garlic, crushed

1 1/2 teas. ground cumin
1 bay leaf
1/2 teas. dried oregano
1/2 teas. black pepper
1/4 teas. dried basil
1/4 teas. dried thyme

(Don't add these till the soup is made!)
2 TBLS. Fresh Lime Juice
1 tsp salt


In Saucepan, bring broths to a boil.

In 5 or 6-qt crockpot, combine all ingredients EXCEPT broth, lime and salt. When broth reaches a boil, add it to the crockpot.

Cover and cook on high for 5-6 hours or low 10-11 hours, till beans are tender.

Transfer 4 cups of the solids into a blender and puree. Stir into the remaining soup with lime and salt.


Use your imagination for garnish, as the soup will have that "concrete mix" look to it with the pureed beans. Anything colorful, like sour cream, chopped tomato, lime slices, cilantro, etc, look really nice on top.


    Bookmark   April 30, 2001 at 10:07PM
Thank you for reporting this comment. Undo

Sounds yummy! I will have to give it try. Thanks.

    Bookmark   May 1, 2001 at 7:59AM
Thank you for reporting this comment. Undo


Just a note on the pureeing. The recipe says to puree 4 cups--I do the whole batch.



    Bookmark   May 1, 2001 at 9:06PM
Sign Up to comment
More Discussions
Rachael Ray week in a day-Hungarian shepherds pie
I think I got my answer from looking at the posts above,...
Can You Freeze Cottage Cheese?
Hello! I was wondering if anyone knows if you can successfully...
Thawing frozen flour
I do some basic baking, like pizza doughs and corn...
Recommendations for an upright freezer?
Hey all, I'm looking to purchasing an upright freezer...
I have been canning salsa and will can spaghetti sauce...
Sponsored Products
Preston 16" Wide Polished Nickel Ceiling LIght
Lamps Plus
Blu Dot | Hang 1 Dr. Octagon Mirror
Maxwell Dickson 'Ocean' Abstract Canvas Art
Illumine Lamps 28 in. Polished Steel Table Lamp CLI-LS449331
Home Depot
Contemporary White Organza Shade Table Lamp
Zephyr 36W in. Duo Wall Mounted Range Hood - ADU-M90ASX
People viewed this after searching for:
© 2015 Houzz Inc. Houzz® The new way to design your home™