January 21, 2021

I found this recipe base from my great grandma Lute's cookbooks, and I modified it a bit by adding extra garlic, shrimp, and serving it over basmati rice.  It's simple, and quick to make, and solves the problem of all those canned pandemic beans you may have in your pantry.  

This is also a perfect camp soup if you have a dutch oven. 

 

Winter Black Bean Soup

2 cans of Black Beans (16 Ounce Cans)

1 large Leek, or 2 small leeks, sliced

4-5 cloves of minced garlic

3 and 3/4 cups of water

2 tablespoons of Olive Oil

1 tsp of pepper (more as desired) or 25 twists by peppermill

salt to taste

1/2 lb of peeled and deveined uncooked shrimp (tail off preferred) 

1 cup of dry basmati rice

 

Saute the leeks and garlic in olive oil until soft and golden in a large saucepan.  open 1 can of beans, drain and rinse, and mash.  Add to the pot of leeks and garlic.  Open the other can of beans, rinse and pour in the pot whole.  Add two cups of water, salt and pepper.  Bring to a boil, then reduce to a simmer.  Add the shrimp, and simmer for 40 minutes.  

In a seperate saucepan, add the basmati rice, olive oil, and 1 and 3/4 cups of water.  Bring to a boil, and then reduce to a simmer for about 20 minutes until all water is absorbed.  Turn off heat and let the rice sit for 10 minutes, and then fluff with a fork.  

Spoon rice into bowls, and pour soup over the top.  Enjoy!  

The pepper will lend a heat to the flavor.  This is so delicious!  You can also make this vegan by omitting the shrimp, and if you don't have black beans, try it with northern beans, or kidney beans!  Be creative.  

 



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