It is a December day, and although there is no snow outside (yet), a warm and hearty soup is always so very welcome.
Black Bean Salsa Soup:
I have had this recipe for a long time. I just forgot about it for some reason. However, today I pulled it out and made it really fast. It uses Food Storage Staples and is almost a convenience food straight from your pantry.
1. I used Black Beans from my Storage. I cooked them in my Electric Pressure Cooker. It takes about 30 minutes.
2. The recipe calls for chicken broth. I used my First Street Chicken Flavored Soup Base.
3. It also calls for Salsa. Well, I happened to have some of that on hand! I can my own.
That's it! Would you like the recipe? Those who follow the South Beach diet plan may recognize this wonderful little gem.
Black Bean Salsa Soup (SouthBeachDiet.com)
2 cans black beans, rinsed (I used beans that I have canned or use my pressure cooker)
2 cans of chicken broth (as noted above, I use a soup base)
1-1/2 cups of chunky salsa (I use my canned salsa)
1 can of green chillies (from my pantry)
In a blender of food processor place 1 can of black beans, chicken broth, and salsa. Blend until smooth. Place mixture into a saucepan with the rest of the beans and chilies. Mixture will develop into a wonderful creamy soup. Warm on your stove. Makes about 6 servings.
Top with a dollop of Sour cream and green onion if 'permitted'. (I broke the rules and put just a little shredded cheddar on top).
Take away points:
- Use beans from your storage....either ones you have canned or dry beans that can be cooked in either your pressure cooker or in a pan after soaking. It makes use of of your food storage staples.
- I keep a soup base on hand to use in place of chicken or beef broth. It is less expensive and takes up a fraction of the space in your pantry.
- Using your canned salsa is a great because you are able to benefit from your efforts at harvest time.
- I figure I made this meal for under $3.00.