![]() It's a hearty and flavorful soup, but isn't the same without a topping of chipotle sour cream, lime juice and cilantro. Black beans have a starring role, to be sure, but they're balanced with tomatillos, corn, tomatoes and avocado. Instead I thought I'd share a black bean soup I made over the weekend that was just killer. You will see that lovely little frittata at some point, I'm sure the notes will turn up, but it won't be today. So that my life doesn't feel as scattered as it is. And while the physical reality of moving around doesn't help, it really only highlights the need TO GET A SYSTEM. Add cumin, chili powder and pepper to coat onion mixture. Whatever I need at any given time is always at the other house. In a large pan, saute onion, garlic, celery and Serrano peppers until tender, about 5 minutes. I could blame it on the fact that we're shuttling between Tahoe and the Bay Area every week, spending most of the week here in Tahoe. My iPad, my Mac, and iPhone are three other options frequently used - I could do an ad for Apple, which is hysterical to anyone who reads this and knows me well enough to know I came kicking and screaming to using all these electronic devices. Save this Southwestern beef and black bean soup recipe and more from Skinnytaste One and Done: 140 No-Fuss Dinners for Your Instant Pot, Slow Cooker. Top with cilantro and sour cream, if desired. Reduce heat to medium-low simmer 15 minutes, stirring occasionally. Sometimes I use a notebook (one of at least four that I'm using at any given time), sometimes a scrap of paper that's handy because I don't feel like looking for one of said notebooks. Add beans, sauce, broth and salt mix together. My problem (if I'm honest, one of many) is I don't have a system for writing down those notes. My husband and I tire of it, it slides to the back burner, and I pick it up again later with a fresh palate and perspective. I have a coffee mocha ice cream using coconut milk I've been working on for months. Every once in a while I get it right on the first or second try. Afterwards, I decide if something needs to be changed, something added, something eliminated for the next round. Everything, in short, that can affect flavor and texture. I write down everything I do, from the ingredients to the order of the them, how they're prepped, and how they're added. (540 mL) can black beans, drained, rinsed 3 cups (750 mL) poultry broth 1 Tbsp (15 mL) olive oil 2 cups (500 mL) onion, chopped 1 red bell pepper. When I have an idea of something I want to make, I take notes. Beat eggs and oil on medium speed for 2 minutes until foaming. I sat down at the computer, wrote up a post, attached the photo, and then couldn't find my notes on the recipe itself. Preheat oven to 425☏ spray mini-muffin pans with oil spray. For a Serving Size of 1 cup (245g) How many calories are in Southwestern Black Bean Soup Amount of calories in Southwestern Black Bean Soup: Calories 120. A beautiful frittata I made last week with fresh peak-season veggies I'd made several times in my new frittata pan to get just right. The photo was ready - or well, as ready as it was going to be. If you want to use the crockpot, you can place 2 chicken breasts (about 1lb) in the crockpot with about a 1/2 cup chicken broth and heat up on high for 4 hrs until you can shred with a fork. Serve soup garnished with sour cream, shredded cheddar cheese, and/or chopped cilantro, if desired.I was all set to go yesterday. Transfer half of the soup to a blender and puree (use caution when pureeing hot liquids)–you may have to puree half the soup in two batches. Bring to a boil reduce heat and simmer for 10 minutes. Add chili powder and cumin, and cook, stirring, 1 minute more. 1x 2x 2 teaspoons olive oil 1 onion, small, chopped 3 garlic clove, chopped 2 teaspoons ground cumin 3 carrots, sliced 3. Add onion and cook, stirring, until onion begins to soften, 2 to 3 minutes. Heat oil in a large saucepan over medium heat. Optional garnishes: sour cream (about a Tablespoon), shredded cheddar cheese, chopped fresh cilantro.SOUTHWESTERN BLACK BEAN SOUP by Nanc圜, adapted from I really like the way it turned out–it’s great for lunch or a lighter dinner. I added less water than the original recipe calls for, which was a good thing, because the soup would have been too watery for my liking if I had followed the recipe exactly. And it tastes great with some sour cream (or greek yogurt), shredded cheddar cheese, and chopped fresh cilantro on top. Since you puree half of this soup, it has a nice creaminess with a little chunky texture. And after tasting it, I thought it was great! It has a little chili powder, cumin, and even some salsa to give it a little zippy Southwestern taste. Winter seems to be trying to hang on in some areas! Have you had a lot of cool spring days where you live? Well, next time the temperature drops, this is a great soup to make if you like black beans. I found this recipe at Eating Well, and thought it sounded good.
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