I came up with this recipe last fall, when I was trying to use up the leftovers from my Pistol Packin’ Texas Caviar. I was majorly surprised at how delicious this turned out to be, and I strongly recommend that you all try it yourselves. It would be perfect on a crisp fall evening like today’s was, with a slice of fresh bread, and a slice of my Ultimate Caramel Apple Pie for dessert.
You can put this soup together in half an hour, from fridge to table, including chopping. Or, if you do the chopping when you make the salsa, you can put the soup together in 15 minutes. Not bad for a quick, homemade soup, huh? This soup also freezes well, and I’ve packed some in the fridge for lunches later this week, and frozen some for future lunches.
I’d pack it for the DH for his lunches, but he cannot stand the heat. So he’s not in my kitchen. *grin*
Let’s get soup-ifying!
Portuguese-Inspired Bean Soup with Kick
- 1/2 can black beans (or whatever you have lying around the house)
- kernels from 1/4 cooked cob of corn
- 2 hot finger peppers, diced, sans seeds
- 1 onion, diced
- 2 cloves garlic, diced
- 2 tbsp. butter
- 1 cube of veggie bouillion, equivalent to 2 cups bouillion
- 4 cups water
- 1/3 bunch cilantro, chopped
Saute onion and garlic in butter until caramelized. Crumble in veggie bouillion cube, and stir in 4 cups of water. Boil until bouillion is dissolved. Dump in rest of ingredients. Boil until heated through and flavours melded, about 10 minutes. Serve and enjoy the fresh flavour of the cilantro mixed with the heat of the peppers!
You could also add some celery, carrots, and sausage, for a more traditional Portuguese-style soup, but I have none of that in my fridge and I’m all about cooking with what I’ve got. If you do add anything else to the recipe, let me know in the comments! I’m always interested in variations!
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