![]() ![]() My fresh corn salsa would be a wonderful topping here too.Įnjoy the soup on its own, or pair it with cornbread, regular crusty bread, or cilantro lime rice for a heartier meal. This black bean soup is tasty no matter what, but I like it best with flavorful garnishes on top! Pile your bowl with a scoop of Greek yogurt or cashew sour cream, sliced avocado or guacamole, sliced serranos or pickled jalapeños, pickled red onions, cilantro, and/or pepitas for crunch. Enjoy!įind the complete recipe with measurements below. Finally, season to taste with salt and pepper. Then, transfer the pureed soup back into the pot with the remaining chunky soup. Allow the soup to cool slightly before adding half of it to a blender and pureeing it until smooth. Bring to a boil, reduce the heat, and simmer for 30 minutes, stirring occasionally. Next, add the beans and their liquid as well as the chipotles, adobo sauce, and broth. Stir in the garlic and spices and cook, stirring constantly, until aromatic. Sauté the onion in a large pot over medium heat. And sea salt – To make the smoky, spicy flavors pop!.Lime juice – It makes the soup bright and balanced.Vegetable broth – It helps create the soup’s creamy base.Chili powder, cumin, and coriander – Their smoky, earthy, citrusy, and warm flavors add depth to this simple soup.Canned chipotle peppers and adobo sauce – They give this black bean soup a spicy kick.Onion and garlic – They add savory depth of flavor.Black beans, of course! You’ll need 2 cans of black beans for this recipe, and you’ll use the liquid in the cans as well as the beans themselves.This black bean soup recipe comes together with a handful of pantry ingredients: Trust me, you can plan on having seconds. This liquid, coupled with the fact that I puree half the soup after it simmers, creates a super creamy and flavorful broth. But in this black bean soup recipe, I pour the canned bean liquid into the pot right along with the beans themselves. When I cook with canned beans, I almost always start by draining and rinsing them. Ingredients 1 cup (360 ml) low sodium vegetable broth cup (195 g) black beans, canned,drained and rinsed divided cup (190 g) canned chickpeas, drained. Best of all, it’s comforting, hearty, satisfying, and (of course!) delicious. It cooks up in right around 30 minutes, and it tastes just as good leftover as it does hot off the stove. This black bean soup is about to become your new favorite back-pocket recipe! It calls for 10 ingredients, and there’s a good chance you have all of them in your pantry already. ![]()
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