So remember a long time ago when I raved about my perfect crock pot black beans and how delicious they were? The beans that were so delicious that I couldn't bear to the throw the stock away so I froze it hoping there would be a eureka moment where I divined the perfect use for the stock?? I had almost given up hope and resigned myself to waiting for a tamale making day where I could use the stock for liquid in the masa dough when all of the sudden it struck me: black bean broth soup!! Who needs the beans when you have all the flavor in the stock? I am a genius, which is verified by the fact that my black bean broth soup was incredibly amazing tasting and frugal!
The garden is finally starting to yield returns for all the hard work wife put into it: to our pot from the soil was a giant zucchini that was chopped up, carrots, and kale. We also threw in the soup fresh corn, jalapenos, garlic, frozen tomatoes, and some leftover rice. Amazing. It would only be more amazing with a crudely chopped avocado guacamole to go on top.
Black Bean Broth Soup
1 quart black bean broth (see post)
1 large zucchini, chopped
2 medium- large carrots, chopped
4 cloves garlic minced
1 large jalapeno, deseeded, minced
1-2 fresh ears of corn, kernels shaved off (or use frozen corn)
1/2 of a 28 oz can of diced or chopped tomatoes (can use the juice too)
2 c. leftover rice
1-2 Tbs cumin as desired
kale as desired
1. Saute the garlic until golden brown, add in the jalapeno and carrots.
2. Add in the zucchini a bit later and brown.
3. Pour in the broth, along with corn, tomatoes, and cumin. Bring to a boil and let simmer until the zucchini and carrots are almost cooked.
4. Add in rice and kale -- let simmer until rice is warmed and kale is wilted.
5. Serve in bowls with grated cheddar cheese, tortilla strips, a bit of sour cream, lime juice etc...
Photo to come
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