Super Easy Black Bean Salsa Soup....on a cold winter day!

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)

Ingredients

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)

Directions:

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.

Try it!

Award winning.....

I had meant to talk about this 'award' a few months ago, but sometimes 'time' and 'events' just get in the way.  Too often, "food storage" foods are viewed as less in quality, taste, and variety. This just doesn't have to be the case. Here is a case in point.  Our ward/congregation had a Chili cook-off.  This has become quite the competition with some of our neighbors and they guard their Chili recipes quite closely and look forward to competing in this event.

I decided to enter....not because I am the best Chili-maker in the world, but because I wanted to try to make Chili with many of my food storage supplies and use one of my favorite toys.....my electronic pressure cooker.

I cooked some of my dry Kidney Beans in the Pressure Cooker.  It is important to know that I have had these particular beans for several years and they were really hard.  However, in the Pressure Cooker, they came out just great.  I poured them into a strainer so that I could rinse the beans.

I cut up steak....and I really do mean steak. I wanted to win you know!  With the this pressure cooker, you can brown the meat inside on a different setting that does not involve pressure.  I browned the steak with a little Olive Oil and garlic.

I added other shelf-stable ingredients and the beans into the pot with the steak.  Of course, I added seasonings (chili powder, salt, etc to my liking).  I then simmered the Chili in the pressure cooker.  I can, because this device has so many settings....which is a huge selling point for these devices!

What was the result?  An award entitled "What is the secret ingredient?".  Well, I did use some fresh items.  Just before the judging, I put in some freshly chopped Cilantro and squeezed 2 limes into the mix.

If you think about many of your recipes, they do use food storage/shelf stable foods. You can, of course, combine them with fresh ingredients as well.  Also, having good tools like this Cuisinart  Electronic Pressure Cooker also makes using them convenient and reasonable.  Just like with any hobby or interest, having the right tools makes all the difference.  Why would you not infer the same logic with your Food Storage or Emergency planning?

Put on your thinking cap and try using your staples in everyday meals:)

Class on Pressure Cooking......June 23rd!

The Bosch Kitchen Center in Orem is hosting a class on the 23rd of June. It will be held at 12:30 p.m. and will cost $5.00. (176 W Center St Orem, UT 84057(801) 224-1616)

The topic is Pressure Cooking. Look at your schedule today and plan to learn this valuable "skill".