Cooking & Baking
Related: About this forum5 ingredient Black Bean Soup plus tweeks
Source-https://www.gimmesomeoven.com/5-ingredient-black-bean-soup/
I made this for lunch, I liked it so well, it'll move into meal rotation.
My tweeks at end
5-INGREDIENT BLACK BEAN SOUP
★★★★★4.9 from 7 reviews
prep time: 2 MINUTES cook time: 18 MINUTES total time: 20 MINUTES
2-3 servings
Ingredients-
3 (15 oz) cans black beans, with liquid
1 lb. (about 2.5 cups) good-quality salsa, homemade or store-bought (I love the brand Herdez)
1/2 cup chopped fresh cilantro, loosely packed (plus extra for garnish)
2 tsp. ground cumin
1 clove garlic, minced
Instructions-
Stir all ingredients together in a medium saucepan. Heat over medium-high heat until simmering. Reduce heat to medium-low, cover and simmer for at least 10 minutes, stirring occasionally.
Serve soup warm topped with additional fresh cilantro as garnish.
My tweeks- I used 1can of Black beans, my own salsa, sauteed onions, I.5 c chicken stock, 4 drops of lime juice.
I pureed about a cup of the soup, put it back in, stirred. I topped it with avocado cubes, a plop of sour cream and a few tortilla strips.
It was very quick to make and inexpensive.
Added, if you need to stretch it abit, serve with rice.
hermetic
(8,308 posts)I love finding new things to do with black beans. I was wondering at first about the liquid but the broth makes sense and I love the toppings. Will make, maybe tomorrow.. Thanks!
irisblue
(32,969 posts)'Cool Beans& by Joe Yohan?
It came out at the start of this Feb, he had an interview with the Milk Street Radio show yesterday.
It's on Amazon, and I'll get a copy when the price drops a bit.
so thanks. Will have to look into that.
MissMillie
(38,553 posts)filling and inexpensive... right up my alley
Luciferous
(6,078 posts)some of the same changes you did, like the broth and the onions. He likes a lot of tortilla strips or chips with it.
The Polack MSgt
(13,188 posts)Similar to this - so easy and cheap. 2 of my favorite qualities.
I use chicken stock because the rice needs more liquid than just the salsa and beans can provide.
I finish the pot by melting a big tablespoon or so sized dollop of Neuftchappel cheese into the soup rather than sour cream of cream fresh. I like it because it's a bit more sour than cream cheese and really thickens the soup
irisblue
(32,969 posts)With out it, it is more stew like, but, now that I think on it, adding slice vegan style chorizo would be good.