*Diabetic Recipe Week
!my dad’s sugar has spiked to over 300! and medicine is failing to regulate it.
Since it is in the mid 30’s this week and my dad and husband love beans and soups, I came across this Black Bean Soup that seems to cooperate with his diet and also is warm and comforting for all of us.
Served with Zesta Saltine Crackers.
Black Bean Soup
- 2 tablespoons Olive Oil
- half a small onion diced fine
- 3 cloves garlic diced fine
- 3 carrots sliced
- 3 celery stalks sliced thin
- 3 15 ounce cans black beans
- 1 15 ounce can kidney beans
- 1 tablespoon chili powder
- 2 tablespoons ground cumin
- black pepper to taste
- 1 package cherry tomatoes
- 4 cups vegetable broth
Drizzle the Olive Oil in to your soup pot, warming it on medium to medium high.
Add your onion and garlic and enjoy the smells mingling.
Cook for a few minutes then add chili powder,ground cumin,and pepper.
Cook for another minute, then add carrots and celery and your vegetable broth and bring to a boil.
Lower your temperature to allow to simmer and add 1 can black beans and one can kidney beans.
Then take your 2 remaining cans of black beans and cherry tomatoes and place in your food processor. Blend until smooth.
Pour the mixture in to your soup pot. Bring to a boil. Lower to simmer for another 20 minutes.