![]() ![]() These are the seasoned beans I use and love! Bush’s products are gluten free and they add a delicious, Tex-Mex flavor to the soup. Turn the heat up to bring the soup to a bubble then turn it back down to medium/medium-low and simmer for 10 minutes. Now add chicken or vegetable broth plus canned seasoned black beans that have been drained but not rinsed. Next add chili powder (I use mild chili powder for the kids) plus cumin and saute for 1 more minute. One jalapeno will keep this soup mild with just a touch of warmth so if you want your soup to come with a kick, go ahead and add another one! ![]() Add minced garlic then saute until very fragrant, another minute or so. Start by sauting chopped shallot or small onion and minced jalapenos in extra virgin olive oil until softened, 8-10 minutes, seasoning with salt and pepper. The level of spice in this soup is just right, and the flavor from the seasoned beans is on point. Oh my gosh, I’m getting hungry just looking at this spoonful. Blend just 1 ladleful of beans plus broth to achieve the slightly thickened consistency shown in these photos. To make a naturally thicker soup, blend at least 2 ladlefuls of beans from the soup pot then stir back in. Some people like their Black Bean Soup to be thick and creamy, while others, including myself, prefer it on the brothy side. Want a thicker soup? The final consistency of this soup is up to you.I like to chop the shallots, jalapenos, and garlic, plus prep the Pico de Gallo, a day ahead of time so dinner is on the table FAST. ![]() This is a great recipe to prep ahead of time – especially the toppings. I wouldn’t hate a piece of cornbread on the side. Sour cream (especially if you make this soup super spicy,) green Tabasco sauce, and lime wedges are all delicious too. I top mine with Cilantro Lime Rice (recipe below,) fresh Pico de Gallo, crushed tortilla chips, and diced avocados. Black Bean Soup, in my opinion, is ALL about the toppings. My 17 month old loves it if that tells you anything! If you’re looking for a spicy Black Bean Soup recipe then you can add an additional minced jalapeno, use hot chili powder, and/or add crushed red chili pepper flakes. As written, with one jalapeno and mild chili powder, this recipe is mild/medium in spice. Drizzle in a touch of fresh lime juice then boom – dinner’s done! Top with everything but the kitchen sink and you’ve got a tasty, festive and healthy meal. Blend part of the soup for a thicker consistency, less for a thinner soup. Saute shallots or onions, jalapeno and garlic then add spices, canned seasoned beans, and broth (chicken, or vegetable broth if you want to make this recipe vegan,) and simmer for 10 minutes. My Black Bean Soup is ticking the meatless box, as well as the healthy, easy, gluten free, and absolutely DELICIOUS boxes! This super easy supper will be on the table in less than 30 minutes, is full of protein and fiber, and did I mention how easy it is? I feel this is important not only for reducing our carbon footprint but also because we could all stand to eat more plants. One of the more health-conscious decisions I’ve made for myself, Ben and the kids this year is eating meatless at least once a week. ![]()
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