![]() 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. Whatever I need at any given time is always at the other house. 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. ![]() 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. My problem (if I'm honest, one of many) is I don't have a system for writing down those notes. Add beans and chicken broth reduce at a low boil until sauce thickens, about 15-20 minutes. Add cumin, chili powder and pepper to coat onion mixture. 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. In a large pan, saute onion, garlic, celery and Serrano peppers until tender, about 5 minutes. 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. When I have an idea of something I want to make, I take notes. I sat down at the computer, wrote up a post, attached the photo, and then couldn't find my notes on the recipe itself. ![]() 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. I decided to compliment the red peppers in the soup with a garnish of roasted red pepper on top.I was all set to go yesterday. Top with diced avocado, green onions, roasted red peppers, and plain Greek yogurt. The smokiness from the chipotle pepper and smoked paprika, combined with the cumin and garlic perfectly round this soup out. Add dry black beans, vegetable broth, water, diced red onion, red bell peppers, chipotle pepper, cumin, smoked paprika, garlic powder, garlic clove, lime juice, and salt to the Crock-Pot. This version definitely doesn’t have that problem. □ I’ve had it a few times at different restaurants, but a lot of them just tasted bland to me. directions In a large pan, saute onion, garlic, celery and Serrano peppers until tender, about 5 minutes. This is actually the first time I’ve ever made Black Bean Soup, for you guys I will make just about anything. Save when you order Natures Promise Organic Southwestern Style Black Bean Soup and thousands of other foods from Giant online. It’s one of those kitchen appliances that you can throw everything in, turn it on, and forget about it. One of my favorite ways to create that depth of flavor in a soup is by using the crock pot. Sure there are some tricks to create a rich soup that’s full of flavor in 30 minutes – but most of the time if you let that soup sit for even another 20 minutes it will taste that much better. It needs to sit together in all of it’s flavors so they really meld together. ![]() In my opinion, a good soup takes a while to form one outstanding bowl of soup. ![]() So today’s recipe is right up my alley, it’s a southwestern flavored Black Bean Soup made in the crock pot! I’m not the adventurous type to make cinnamon rolls or something like that in the Crock Pot, I’m pretty straight forward. I usually only use it for tenderizing thicker pieces of meat or making soups. Truth be told I don’t use my Crock Pot a lot during the fall. Something about those words just makes me smile.įall and Crock Pots seem to go together, just like Summer and Grills go together. Believe me, you’ll want to cozy up with a bowl of Black Bean Soup every night after trying this!Īhh… good old Crock Pot season. A gluten free Crock Pot Black Bean Soup with a smokey southwestern twist then topped with tangy greek yogurt for the ultimate savory bite. ![]()
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |