Black Bean Veggie and Baked Potato Soup Recipes

Brrr!  It's a perfect week for warm, filling, and EASY soups for dinner!  Here's a couple of recents that went over well at our house...

P.S.  Both are gluten-free as well!  And filling enough you don't need any stinkin' bread to go with.  A salad is my recommended side for both.

Black Bean Veggie Soup (THE BEST)
This recipe originally came from the Ft. Worth Star-Telegram in the late 70's.  I have adapted it over the years to make it easier and quicker so it can be served on a worknight!  You will not regret trying this one.  Another easy weeknight meal as you only need 25 min in the kitchen working!
1 hour, 10 min (45 min unattended)

1/3 c. bacon ends or 6 slices bacon, diced
2 cans/boxes organic black beans, drained and rinsed
3 stalks celery, diced
2 organic leeks, white and lighter green parts only, cut in rounds and immersed in cold water to remove remaining silt
1 small organic yellow or white onion, chopped
2 large organic carrots, diced
6 c. organic beef bone broth (preferrably homemade from roasted beef bones)
1/2 c. red wine
1 c. tomato puree (I make from farmer's mkt tomatoes and freeze in 1 c portions for this and chili)
4 t. fresh oregano (or 1 t. dried)
3 cloves garlic, smashed and peeled
2 fresh bay leaves (or 1 dried)
1/2 organic brown rice, uncooked
10-15 whole peppercorns (approx 1.5 t ground pepper)
3 whole cloves (or 1/4 t. ground cloves) - don't skip this spice, it takes it over the top!
*can also add 1 c. leftover diced holiday ham for an even meatier soup!*

Cook diced bacon over medium heat until crispy and most fat is rendered.  Add celery, onion, carrots and saute over medium- low for about 5 min.  Add leeks for an additional 2 min.  Add beef broth, wine, tomato puree, oregano, garlic, and bay leaves.  Use molcajete to grind pepper and cloves, and add to the soup.  Taste now and add salt if needed.  Bring mixture to a boil, add the brown rice, and simmer on low for 45 min.

Baked Potato Soup

If you can remember to bake the potatoes ahead of time (maybe when you're baking something else?), this soup can be put together in under 30 minutes!
1 hour, 30 min (1 hour unattended)

2 large organic russet potatoes or 3 medium
4 slices pastured bacon (plus more for garnish)
2 c. organic chicken broth (homemade preferred)
2 c raw milk
3 T. pastured butter
3 organic garlic cloves, smashed
3 organic celery stalks, chopped
1 medium onion, chopped
1 large carrot or 2 medium, chopped
1/2 - 1 c. organic cream cheese, plain yogurt, or sour cream
fresh chives


Can be done up to 3 days ahead:
Pierce potato skins several times with fork. Bake at 350 for 1-1.5 hours (preferrably when you are roasting veggies, bones, or meat for something else). When cool, remove skins (if desired) and loosely chunk with your hands.

When you're ready to cook:
Dice bacon; saute over medium heat in a large stockpot until crispy. Remove with a strainer or slotted spoon and set aside. Add onion, celery, and carrots to pan and saute in bacon grease for 5-7 minutes. Add chicken broth and baked potato chunks; bring to boil. Simmer for at least 10 minutes. Remove from heat; add milk and butter and stir until melted. Stir in the cream cheese/sour cream, add chopped chives, and salt and pepper to taste. Use a stick blender and blend until smooth (regular blender works fine but you'll need to do in batches! And watch out with hot liquids.). Taste and add salt, if needed.