Naptime kitchen black bean soup

I have so many recollections of this soup: making it for my best friends in Durham after we were all overwhelmed with babies in our laps, making it for all the women in. Saluda Sistas weekend… I believe black bean soup is a good one to make the transition to summer sooner it will get too hot because it requires so little time (aka extra time playing outdoors. ) and must not be served piping hot. Also, so good for the month-long monsoon that we seem to be right here. The finances are super easy (beans, beans, beans! Low cost!), feed a crowd, and leftovers can be frozen. black bean soup. I love using salsa as a nice little shortcut! Also, I learned online that the key to a great soup is to keep the heat low and gradual over many hours. It really helps bring out the flavor. So as soon as all the ingredients are in the pot, I let it simmer for 4 hours. YOU WILL NEED:

6 cans of black beans, drained, washed
2 (12 oz.) jars of salsa (** that’s where I used 1 jar of salsa verde)
32 ounces vegetable broth (you can add chicken broth if you don’t want it vegan)
1 yellow onion, diced
1 red chili, diced
2 teaspoons chili powder
2 teaspoons fennel
2 tbs EVOO (or any alternative oil)
S&P for styling
**optional: for your extra warmth, add 1/2 teaspoon red pepper or use hot salsa

TO MAKE:

Start by sautéing the diced onion and red pepper with a bit of EVOO in the pot for about 5 minutes.

Then add every other part. Right… all.

Let it simmer for at least half an hour (I kept it low for about 4 hours!).

As soon as the simmering is done, use an immersion blender (here is my hyperlink) to deliver the soup to the certain consistency you need (I like to leave out a bit of the I). When you don’t have an immersion blender, you can blend it in a blender or meal processor. Just remove half of it from the blender to get the perfect half cream and half squishy mixture.

Read more: How to cook egusi soup frying method Preserve with bitter cream and cheese for coating. And maybe some uncooked red butter or onion! I made cheese quesadillas to go with ours. I made this for several groups of individuals and all said it was delicious. Let me know if you’re up for it! Read more: Cream of kitchen mushroom soup Read more: Instant cauliflower recipe

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