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Served over a bit of brown rice in the bottom of the bowl and topped with a bit of sour cream, diced fresh tomatoes, and onion, this zesty black bean soup makes the perfect winter meal with a bit of crusty bread. Oh, mama!
(Note: I start with dried beans, but I suppose you could use canned beans and cut down on the cooking time by 2 1/2 hours!)
I start with 4 cups of chicken stock, adding more as needed, as this depends on whether you want a soupy soup or a stew-like consistency.
Put all ingredients together in a pot and cook slowly for three hours.
I serve this zesty soup with cooked brown rice in the bottom of bowl and let guests add their choice from selection of the following garnishes: sour cream or yogurt, chopped green onions, chopped red onions, diced tomatoes, chopped parsley, grated cheese, and salsa. Serve with crusty French bread, warm tortillas, or baked tostadas.
These crunchy vegetarian tostadas are loaded with black beans seasoned with garlic and cumin, thinly sliced kale, roasted butternut squash, diced red onion and avocado sour cream. Perfect for Meatless Mondays!
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!