![]() ![]() This recipe is also inspired by southwestern flavors, and uses chili powder, cumin and paprika for seasoning that hints at taco flavors! The mix of beans, corn and tomatoes also adds to the southwestern flair. This is the first step of the recipe and it’s what gives the soup it’s flavor and texture. Part of what makes this recipe so good is that it used 1 can of pureed black beans. It’s a satisfying soup that’s full of flavor and a variety of vegetables. This soup recipe is simple, quick and so tasty. This plant-based, vegan recipe is an ideal easy dinner and is also tasty as make-ahead meal prep for your week. Add rice or quinoa for a hearty stick-to-your-ribs meal, purée the whole thing and use it a dip for tortilla chips, as a topping for a baked potato, or add some macaroni noodles and eat it like a chili mac (<- this is my kids favorite way to eat it).Ready in only 30 minutes, this delicious black bean soup recipe features lots of chopped vegetables and southwestern flavors. ~ This black bean soup recipe is so versatile, too. ~ Garnish the soup to customize your bowl – try diced avocado, diced red onion, diced green onions, splash of hot sauce, or sprinkle of crushed tortilla chips. ~ Purée half of the soup to make it thick and creamy while still leaving lots of texture. This will allow the oils from the spices to release and they’ll be more flavorful. ~ Sauté the spices for a minute or two until fragrant before adding the broth, tomatoes and beans. Spices that have been sitting in your pantry for over 6 months aren’t going to be as flavorful. ![]() ![]() ~ Drain and rinse the canned beans well to reduce sodium content and gas-producing components. Please scroll down to the recipe card for exact ingredient measurements and instructions. I usually serve this soup to my kids over a bowl of macaroni noodles and they love it! How to make the recipe If you like it spicy, try adding a can of diced green chiles, a diced jalapeño pepper, or several shakes of hot sauce.Īdd a squeeze of fresh lime juice to the pot after simmering.Īdd cooked rice or noodles to the finished soup. You can, however, add some of these to the soup itself. Chili powder, bay leaves, thyme, or coriander would all be good choices as well.Įxtras ~ I like to keep the soup fairly simple and set out several garnishes so everyone can customize their own bowl to their tastes. Spices ~ Cumin, smoked paprika, and oregano are always my go-to spices for anything southwest flavored. This allows more control over the salt content of the dish. Vegetable broth ~ I almost always opt for low-sodium vegetable broth. I like the chunky texture of the diced tomatoes, but crushed tomatoes or tomato purée would also work. Corn, diced sweet potato, zucchini, or even leafy greens, like kale or spinach, would all be great options.ĭiced tomatoes ~ Canned diced tomatoes are a pantry staple and so convenient in this soup. You can certainly bulk up the nutrient content by adding a few more veggies if you like. Vegetables ~ Besides the aromatics, onion and garlic, the only other vegetable I use is a red bell pepper. Learn more about black beans and get even more black bean recipes here. Be sure to drain them and rinse them well before adding to the soup. Black beans ~ Canned black beans are always in my pantry. ![]()
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