Salsa Black Bean Soup

salsa black bean soup

You know me, I’m always looking for an excuse to make soup. The last few weeks I’ve made black bean soup several times, and now I’ve got the recipe just right.  The true secret to this soup is the salsa and cumin. Especially the cumin, which gives it a great earthy flavor.

 

Salsa Back Bean Soup

  • 3  cans Back Beans 15 oz.
  • 1/2 cup salsa mild
  • 1/2 cup salsa verde
  • 2 tsp Cumin
  • 1 tsp garlic power
  • 1 tsp onion power
  • 1 tsp dried cilantro
  • 1/4 tsp chili pepper flakes
  • 2  cups chicken broth low sodium
  • Kosher salt

Combine all ingredients and bring to a boil.  Then turn the heat down to a low simmer, for about 30 minutes.

 

Herdez Salsa

 

I prefer using Herdez Salsa, although there are so many options on the market to try, or make your own.  My suggestion after buying salsa is to puree it in the blender, then pour it back into the bottle for storage. Once the salsa is blended the infused flavors and texture are perfect for adding to the soup. The Herdez Salsa Verde is made from green tomatillos. I love the flavor because it’s spicy without being too hot.

 

Salsa and spices

 

I usually add salt to taste, which is important depending on whether the chicken broth is low sodium or not.

 

Blue Corn chips with soup

 

Garnish with fresh cilantro and tortilla chips. Enjoy!

 

Black Bean Soup

 

Optional pairing: Hard cider in a frosted glass.

 

Black Bean Soup Recipe

 

Cheers!

Sharing at the following link parties –Wow Us Wednesdays and The Scoop

© 2016 Salsa Black Bean Soup was first published on Thistle Key Lane

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Baby Carrot Apple Soup

 

Thinking about moms and babies today, I had a nostalgic moment smiling at what my mother use to say to me, “Eat your carrots, they’ll make you pretty!”  My mom had the best ways of tricking me into eating.  It’s a wonder I didn’t turn orange!

Soup is my comfort food. Dress it up or keep it casual, first course or entrée, summer or winter, I love soup!

I’m so excited to be linking up for a surprise baby shower for Cheryl of 40 Aprons, hosted by Simply Whisked and Culinary Couture. I’ll be mingling among the other guest which is more than a little intimidating.

Heavenly Home Cooking     Bakerita    Flavor the Moments     Jessica in the Kitchen    Vanilla And Bean    Broma Bakery

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Spicy Roast Beef Sliders

How about Spicy Roast Beef Sliders instead of the usual Sunday pot roast.  

Shopping list for the dinner

  • Beef Shoulder Roast
  • Slider Buns
  • BBQ sauce
  • Baking potatoes
  • Olive Oil
  • Spices listed below

Spicy Rub Recipe

  • 1/4 tsp Chipotle Chili Powder
  • 1/4 tsp Paprika
  • 1/2 tsp Coarse Black Pepper
  • 1/2 tsp Ground Cumin
  • 1/2 tsp Garlic Powder
  • 1 tsp     Onion Powder
  • 1 tsp     Kosher Salt
  • 2 tbs    Light Brown Sugar

Mix above ingredients in a small bowl and rub on both sides of the shoulder roast. Place in crock-pot and cook on low for about 6 hours (or according to the manufacturers directions for your crock-pot).

Spicy BBQ sauce made with Sweet Baby Ray's

Spicy BBQ sauce made with Sweet Baby Ray’s

Once the roast was in the crock-pot, I made a small bowl of spicy BBQ sauce using one heaping teaspoon of the rub mix and  1/2 cup of regular BBQ sauce.  For this recipe I used Sweet Baby Ray’s Barbecue Sauce. Then I placed the bowl in the fridge to let the  species and the BBQ sauce incorporate. If you like it even more spicy I would suggest adding a few crushed red pepper flakes. I prefer it hot but I usually have to back off a little bit depending on who my victims, I mean, who my guests are for dinner.

Spicy Shoulder Roast

Spicy Shoulder Roast

Roast falls apart

Roast falls apart

After the roast has cooked, remove to a plate or cutting board to cool for a few minutes then pull apart. As usual the roast falls apart before I can get it out of the crock-pot.

Spicy Roast Slider

Spicy Roast Slider

Load up the  buns with roast and add a little spicy BBQ sauce on top.

To accompany the sliders I cut up two baking potatoes, tossed with a little olive oil in a large zip lock bag. Then I arranged the potato slices on a baking sheet lined with foil and sprinkled a little salt and pepper on top before baking at 400 for 30 minutes.

To finish off the meal I served bread and butter chip pickles on the side.  My mom said to always have something green on the plate.

Enjoy!

Dinner for Hubby

Some of my best recipes are from Southern Living Magazine and this one has been a favorite for years. It is a good size recipe for four people then you have enough for seconds or left overs. Of course you can make it stretch further with hearty appetizers, a healthy salad and crusty bread. Sometimes I change it up a little depending on the ingredients I have on hand and it always turns out perfect.  My one suggestion is not to over mix the ingredients.  As a result the flavors will be more distinct and it will look more appetizing.

Chicken-n-Spinach Pasta Bake

Chicken-n-Spinach Bake

Chicken ‘n’ Spinach Pasta Bake                                   Southern Living, February 2007                              Makes 4 to 6 Servings Prep: 15 min., Bake 1 Hr

  • 8 oz. uncooked rigatoni
  • 1 Tbsp. olive oil
  • 1 cup finely chopped onion (about 1 medium)
  • 1 (10 oz. package frozen chopped spinach, thawed
  • 3 cups cubed cooked chicken breasts
  • 1 (14.5-oz.) can Italian-style diced tomatoes
  • (8-oz.) container chive-and-onion cream cheese
  • 1/2 tsp. salt
  • 1/2 tsp. pepper
  • 1 1/2 cups (6 oz.) shredded mozzarella cheese
  1. Prepare rigatoni according to package directions.
  2. Meanwhile, spread oil on bottom of an 11×7 inch baking dish; add onion in a single layer.
  3. Bake at 375 for 15 minutes or just until tender. Transfer onion to a large bowl, and set aside.
  4. Drain chopped spinach well, pressing between layers of paper towels.
  5. Stir rigatoni, spinach, chicken and next 4 ingredients into onion in bowl.  Spoon mixture into baking dish, and sprinkle evenly with shredded mozzarella cheese.
  6. Bake, covered, at 375 for 30 minutes; uncover and bake 15 minutes or until bubbly.
Serve with crusty bread

Serve with crusty bread

Notice in the pictures, I substituted the can of tomatoes for fresh grape tomatoes sliced in half. There is nothing better than fresh tomatoes that really taste like tomatoes.   I also added 1/2 cup parmesan cheese mixed in with the mozzarella.  Garnish with fresh Italian flat leaf parsley.

Enjoy!

 

Dinner for Two

Sometimes entertaining can be an intimate affair just for two.  After a long challenging week at work I really didn’t want to cook and I knew my husband, David didn’t want to cook out on the grill with snow and sleet coming down. Luckily I had some tasty leftovers in the freezer that only required re-heating.  Add a little wine and voila dinner is served.  It only took a little effort to set the table and light a candle but what a great way to welcome my husband home.