The snow pretty much stopped this afternoon, but it’s been sleeting ever since :\ I think we may get more snow tonight? Either way, this storm system isn’t supposed to be out of the area until late tomorrow.
While Nick was having a snowball fight and building an igloo with our neighbor kids, I took Maggie on a walk around the neighborhood and then let her play in the snow. I still think it’s funny how much she loves the snow! It’s ridiculous.
After coming inside, I got to work on dinner + dessert :)
I was making some black bean soup tonight, and had to cook the beans from scratch so I had them simmering on the stovetop while I was baking cookies and playing with Maggie.
2 years ago, Nick and I traveled with his family to Oregon to visit his uncle, aunt, and other family for Thanksgiving. His cousin, Rochelle, made this amazing black bean soup and all the girls made sure to write down her recipe.
That week we were visiting was the only time I’ve been able to spend with her and her family so far, and I’m thankful that we traveled when we did.
After losing Rochelle last year, I’m grateful that I still have her recipe. Now we always think about her whenever we make it.
Rochelle’s Black Bean Soup
- 2 slices bacon, diced
- 1-2 Tbsp oil
- 2 onions, diced
- 1 carrot, diced
- 3 celery stalks, diced
- 5 cloves of garlic
- 1/2 tsp red pepper flakes
- 1 Tbsp tomato paste
- 2 Tbsp balsamic vinegar
- 2 tsp Worchestershire sauce
- 1 28 oz. can crushed tomatoes
- 1 1/2 Tbsp cumin
- 5 cups water or broth
- 4 15 oz. cans black beans (drained and rinsed) or 5-6 cups cooked black beans
- 2 Tbsp cornstarch
- 2 Tbsp water
- lime juice
- red onion
- sour cream
- Heat large pot over medium heat.
- Add diced bacon.
- Once the fat has started to render, add the olive oil, onion, carrot, and celery.
- Let the veggies cook 5 minutes and add the garlic, red pepper flakes, cumin, and tomato paste.
- Stir the mixture and let cook for a minute.
- Add in the balsamic, Worchestershire, tomatoes, broth/water, and beans.
- Bring mixture to a boil and let simmer 20-30 minutes.
- Mix the cornstarch and water together and add to the soup.
- Let cook for 5-10 more minutes until thickened.
We had all the topping options for our soup tonight.
I topped my soup with some lime juice, pepperjack cheese, red onion, avocado, and a little sour cream.
It was just as good as I remember it!
Dessert tonight was easy.
Nick requested more Supercharge Me cookies :)
The only changes tonight were:
- I doubled the batch
- I used 1/2 cup oat flour and the rest whole wheat flour
- I used 1 cup old fashioned oats and 1 cup Bob’s Red Mill 5-grain hot cereal
They turned out awesome again – I think as long as you have the basic ingredients in there and the right proportion of wet –> dry, they’ll be great.
Time for cookies + What Not to Wear!