Totally Improvisational Green Tomato & Black Bean Soup

Last Sunday Richard was tasked with making black bean soup from the 8 cans of beans we had in the fridge, and the last crop of tomatoes from the St. Lydia’s Enough for Everyone Garden. What he made was delicious!  Here’s the recipe.

1 large onion

4-5 cloves of garlic

1 pint of green tomato slices

3-4 cans of black beans, strained

1 container of veggie broth

2 Tbsp Curry powder or Chili powder

1 Tbsp Cumin

2 tsp Sea Salt (or to taste)

Preheat oven to 350. Set green tomatoes, onions, and garlic in a baking pan and coat lightly with olive oil. Roast for 45 minutes or until onions and garlic are soft and browning around the edges. [We sautéed them instead, but I think roasting is better. If sautéing, just cook them in olive oil until everything is soft and cooked through.]

Coarsely chop the roasted veggies, mix into a pot with black beans, veggie broth, and seasonings. Bring to a quick boil and reduce to a simmer until tomatoes are very soft.

We did not measure seasonings at all, so folks should experiment and not be afraid to add more to taste.

This goes beautifully with tortilla chips.-Prepared with our help by Richard on Sunday, November 4, 2012