Fall is in the air! Which means soup at our house! Texas bean soup to be exact! I don’t know about you but I grew up hating soup. If soup was ever on the menu for dinner I just ended up eating the rolls and would maybe dip them in the soup. A few years ago I thought I should try MAKING my own soup and see if I like it. I didn’t think that making soup from scratch was any different from the soup that you get in a can. WOW, was I wrong! Can soup is so different than homemade soup. The fresher the ingredients the better your dish is going to be. Ingredients that are used in cans might be fresh when it’s first canned but after a while it just loses that fresh taste.
This Texas bean soup has fresh cabbage and a tiny bit of fresh cilantro in it because using fresh herbs in soups is a must! Fresh herbs really bring a wonderful flavor to the dish. When making the soup I wanted to get good protein but not use any meat in it. But don’t get me wrong I enjoy sausage, chicken, etc in my soups but, I was wanting to make a soup that was vegetarian friendly. Sausage would actual taste wonderful in this soup so go ahead an add it if you’re wanting that meat protein in it.
What is your favorite soup to make in the Fall?
A spoon full of beans, cabbage cilantro and that wonderful broth! I like a soup that gives you a good spoonful of flavor. I don’t like to eat soup that is going to make me hungry in 30 minutes.
Tell me what your favorite soup is in the comments!
- 3 cans of Pinto Beans
- 1/2 C chopped Cilantro
- 1/4 head of cabbage chopped up
- 2 tsp garlic
- Pinch of onion powder
- 1 large tomato diced
- 1 can chicken broth
- 2 C water
- 2.5 tssp salt
- .5 tsp crushed basil.
- Add all ingredients to a large pot and cook until boiled. Boil for 30 minutes or until cabbage is soft.