spicy black bean soup

This is a great easy and budget friendly meal! Throw all of the ingredients in the crock pot in the morning and you’ve got a warm, filling soup for dinner. I love doing beans in the crock pot, it’s an easy way to make sure the beans are cooked properly. Using dry beans is a great way to cut cost as well, the site this recipe is from puts this soup at about $2.50 for the whole recipe and .21 cents for a serving! You can not beat that kind of price! We had this two nights then I put the rest in the freezer to have some other time. You can adjust the spices to your liking if you’re not a fan of spicy or want a little more heat. Serve with shredded cheese, a dollop of sour cream and some fresh cilantro!


recipe adapted from: budgetbytes.blogspot.com

2 c. dry black beans

1 (15 oz.) can diced tomatoes and green chilies (I used RoTel brand)

4 garlic cloves, roughly chopped

1 tbls. cumin

1 medium jalapeno, diced and seeds removed (Leave some seeds for added spiciness.)

Salt and black pepper, to taste

5 c. water  (I did 4 c. water and 1 c. chicken broth to add a little extra flavor.)


Sort through your beans to remove any stones or damaged beans. Rinse the beans well. Place the beans in the crock pot. Combine can of diced tomatoes (including juices), garlic, jalapeno, and cumin, add to crock pot. Do not add salt at this point. Add liquid(s), cover and cook on LOW for 8-10 hours. Season the beans with salt and pepper. Either serve the beans immediately or divide up and freeze in single or double serving sized portions.


tomato basil soup

We have a serious amount of tomatoes coming out of the garden. I’m picking at least 5 or 6 a day, sometimes more. My hubby has taken care of a lot of the tomatoes, some days he’s had them with breakfast, lunch and dinner. Even after all of that we still have more tomatoes than we could ever eat. Right now it’s so hot I can’t even think about eating a bowl of hot soup, I do think a few months down the road I will. Here’s a freezer ready tomato basil soup recipe. Of course you can eat it now, whatever your heart and stomach desire!

tomatoes drizzled with olive oil, kosher salt, fresh ground black pepper

what is this you ask? instead of freezing my chicken stock in big containers i freeze it in ice cubes that way i can get out only what i need!

tomatoes roasting in the oven

sauting garlic and onions while tomatoes are roasting

yummy yummy roasted tomatoes!

liquid measuring cup(4c.) filled with basil

tomatoes and all of their juices, chicken stock, garlic and onions. excuse the steam!

added half of the basil and let simmer

after pureeing about 2 cups, adding cream,more basil, more simmering, and we're done 🙂

gallon ziploc bag on cookie sheet for even and flat freezing

terrible picture but this shows you how easily it can be stored since we started out on the cookie sheet!


15 – 20 ripe tomatoes (I used a combination of Big Boy and Roma tomatoes)

Olive Oil, fresh ground black pepper, kosher salt (didn’t measure just sprinkled until mostly covered)

1 medium sweet onion, diced

6 garlic cloves, minced

1 1/2 cup chicken stock

3-4 cups basil

3 Tbsp. cream

Preheat oven to 415. Cut tomatoes in half and place on baking sheet lined with foil. Drizzle olive oil over tomatoes then with kosher salt and pepper. Roast in oven for 30 minutes.

While tomatoes are roasting, saute garlic and onions with olive oil in a large dutch oven or saucepan until onions are translucent. Add chicken stock to onions and garlic. Rough chop tomatoes (make sure to get all of the juices from roasting pan) and half of basil add to dutch oven and simmer for 20 minutes.

After 20 minutes of simmering, remove 2 cups of soup and puree in blender. Add rest of basil and cream and simmer for another 20 minutes. Season to taste. Serve right away or let cool completely then place in desired freezer containers and freeze.