This delicious recipe comes form Lanie Smith of The Vintage Cook. The Vintage Cook is dedicated to recipes your Grandma used to make, with a twist. I’m a little in love with her blog just for its vintage appeal, but also because it’s kind of what Bob’s Red Mill is all about- doing things the old fashioned way with a modern twist! We hope you enjoy this recipe- we think it’s fabulous!
What is it about black beans? They’re masculine. That’s why men love them. My husband even orders them at restaurants if he is lucky enough to see them on the menu. I’ve been making black bean soup for years, but usually from canned beans because I’m a “day of” cook. I’m not so organized that I can plan a day ahead for dinner and everyone knows you have to soak dry beans over night.
Or do you?
On a package of Bob’s Red Mill Black Bean Soup Mix the directions read something like “Put broth and beans in a pan and boil.” Easy enough.
Bob’s Bountiful Black Bean Soup Mix is unique because it has a few other beans mixed in. The black-eyed peas, pearl barley and navy beans subtly enhance the flavor of the black beans.
Black Bean Soup and Shepherd’s Pie are two of my favorite autumn comfort foods so I decided to combine them into one dish for a warm and filling dinner. There is no meat but you’d never miss it. All of the flavors from Shepherd’s Pie are presented in a bowl of black bean soup. Hearty and Delicious.
Shepherd’s Black Bean Soup
- 1- 1/4 cup Bob’s Red Mill Bountiful Black Bean Soup Mix
- 5 cups filtered Water (may need more)
- 1 medium sized Onion, chopped
- 1 (14.5 oz.) can Petite Diced Tomatoes in Juice
- 2 stalks Celery, chopped
- 2 cloves Garlic, peeled and chopped
- 1/4 tsp Seasoned Salt
- 2 (14 oz. cans) Vegetable Broth
- 2 Tbsp Ketchup
- 1 dash Worcestershire Sauce
- 1 Bay Leaf
- 1 cup Carrots, peeled and diced
- 1 cup frozen Peas
- 1 ear of Corn, shaved from cob
- 2 cups prepared Mashed Potatoes*
- 3/4 cup Sharp Cheddar Cheese, fresh grated
1. Place 1 ¼ cup Bountiful Black Bean Soup Mix (rinsed and sorted) in a large stock pan with 5 cups water and bring to a boil for 5 minutes. Reduce heat to medium and add onion, tomatoes, celery, garlic and seasoned salt. Cook for 30 minutes covered, stirring every 5 minutes. Reduce heat to med-low and cook for 1 hour.
2. Remove lid and check beans firmness. Continue cooking and stirring until they are just soft and most of the liquid has evaporated out. Add one can of broth and continue to stir. Remove one cup of the soup from the pot and puree in the blender or food processor until smooth, return it to the pot.
3. Add other can of broth, along with the ketchup, worcestershire, bay leaf and carrots. Cook 20 more minutes on medium heat until carrots are cooked through. Stir in peas and corn; reduce heat to med-low. Cover and cook for 10 minutes.
4. In a medium bowl, heat mashed potatoes. Stir in the cheese. *prepared mashed potatoes from your refrigerator or deli section. Or can make your own!
5. Remove bay leaf and ladle soup into bowls. Top with a dollop of the mashed potato-cheese mixture. Serves 4 to 6