Black Bean Soup

Confession: I cook some variation of Mexican-American food at least once per week…sometimes twice per week. Last week I made a fresh batch of homemade black beans, so we ate them early in the week. Like always, I make enough to freeze the extras; this week I also reserved the juice, which was the perfect “broth” for this black bean soup!

P.S. Find my recipe for Homemade Black Beans in the crockpot here.

Black bean soup sounds boring, but it’s packed with veggies and flavor. It begins with the crockpot of black beans. The water turns into a thick black liquid that is loaded with flavors. That becomes the base broth for the soup, while the beans are the ingredient with the most protein.

In a large pot, saute diced onions and garlic in olive oil. Combine this sizzling aroma with the crockpot of black beans and your kitchen will smell wonderful! Next, toss in the garlic, bell peppers, frozen corn, undrained can of diced tomatoes, and your homemade black beans and their broth. Before you give everything a good stir, add cornstarch or arrowroot powder to keep it nice and thick.

Allow the mixture to simmer for 15-20 minutes, until the corn has thawed and the bell peppers are softened. If you spoon the black beans and their broth directly from your crockpot into this pot, it may be closer to 10 minutes.

If you’re hoping for a meatless meal that will both taste good and satisfy hungry tummies, this is an excellent menu addition! Need a dinner that takes less than 20 minutes to prepare? Try this black bean soup! Want a new variety of Mexican-American dishes to add to your recipe rotation? This one won’t disappoint!

Yield: 6

Eggplant & Meat Casserole Recipe with Video Tutorial

Eggplant & Meat Casserole Recipe with Video Tutorial

Eggplant & Meat Casserole Recipe with Video Tutorial

Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes


  • 1 eggplant, diced
  • 2 to matoes, diced
  • ½ pound of ground beef
  • 2 tablespoons olive oil
  • 1 teaspoon garlic, minced
  • salt
  • pepper
  • cooking cream, optional


  1. Preheat oven to 350 degrees Fahrenheit
  2. Place ground beef in a pan with a dash of salt and pepper. Heat until the beef is no longer red. Set aside.
  3. In a separate pan, cook the eggplant, tomatoes, olive oil, and garlic until eggplant is fully cooked.
  4. Place the ingredients in a greased casserole dish layer by layer in this order: eggplant mixture, ground beef, then cheese on top.
  5. If you would like it to be more creamy, then you can add 4 tablespoons of cooking cream.
  6. Cover the casserole dish with aluminum foil and bake for 20 minutes.

Nutrition Information:

Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 194Total Fat: 13gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 39mgSodium: 134mgCarbohydrates: 9gFiber: 2gSugar: 3gProtein: 11g

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