01 November 2007

black bean soup

this has become a staple in our house because it's so easy to make and take for lunch. we usually make it the night before and store it in the fridge or freezer.

2 cups vegetable broth
2 cans black beans
1 tbsp red chili powder
shredded cheese
sour cream

mash or grind in a food processor 1 can of black beans (with the water). combine with the broth and other can of black beans (with the water). add the seasonings (i use salt, pepper, red pepper flakes, and garlic powder. you could use salsa instead of red pepper flakes or fresh minced garlic if you prefer) and red chili powder. if you know anything about how i cook mexican food, you know i use only new mexican chili powder. it has a unique flavor and i can't imagine using anything else, but you can use whichever kind you'd like.

let the soup simmer over low to medium-low heat for at least one hour or until it's the consistency you like it to be. if you're keeping it in the fridge overnight, leave it a little less thick than you want it because it'll thicken more overnight. top with cheese and sour cream.

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