I use dried beans for two reasons. 1. I buy them cheap in bulk and they are easy to store. 2. I live in Australia and it's difficult to find canned black beans. There are a lot of opinions about which are better for you but that is for another post. Today is all about making soup.
You'll need:
4 cups of soaked or 2 15 oz (450ml) cans of black beans
1 1/2 cup vegetable
1 cup chunky salsa
1 tsp ground cumin
1 small can of corn kernels which I forgot to add.
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| Get your dried beans soaking. I used 1 3/4 cups dried beans. When they swell it will be to more than twice their original size. I am going to need 4 cups of soaked beans. |
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| Put them in a pot and cover with water. Water level should be 2 inches over the level of beans. |
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| The next day I rinsed (3 times) my beans and now they are ready for my soup. |
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| Add 3 3/4 cups of beans to the food processor (save 1/4 cup as whole beans) Pour in broth. |
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| Add one cup of chunky salsa. Can be as hot or mild as you like. |
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| Mix it up! I did about one minute on medium to high speed. |
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| This is the mixed up soup. Not too pretty but it will taste good. |
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| Remember that 1/4 of whole beans we set aside? Add them to your mix. Add your cumin and you can add a small can of corn kernels too I forgot mine. |
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| Bring it to a boil then reduce the heat and let it simmer for an additional 20 minutes. It's really thick. For a thinner consistency use canned beans. |
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| Serve with a dollop of sour cream and enjoy. This soup freezes beautifully so make extra and put it aside for a rainy day. |
