#BLACK BEAN SOUP CALORIES ZIP#
Cool completely, pour into a zip lock bag, and freeze flat. Yes, you can freeze black bean soup for up to 3 months.
Meal prep: Soup is a great make-ahead dinner solution.Store: Keep leftovers in an airtight container in the fridge for up to 1 week.Spicy Black Bean Soup – This recipe is mildly spicy, but if you want a real kick, add some red pepper flakes, diced jalapenos (add them together with the peppers and onions), or a few canned chipotles in adobo sauce (add them with the broth and beans).Vegetables – Add more vegetables like celery, carrots, or potatoes.Just cook the ground beef before adding peppers and onions. Meat – If you want some extra protein, try adding ham or ground beef to your soup.This black bean soup is perfect for chilly days, and you can easily customize it to your liking: Fresh Cilantro – Freshly chopped cilantro works best here, but if you must, you can substitute 1/4 to 1/3 cup dried.Lime Juice – Helps to brighten the flavors.Since you are using broth, be sure drain and rinse the canned beans. Black Beans – This recipe uses canned black beans, but you can also prepare your own dried beans. Char siu pork and shrimp with flat rice noodles, egg, bean shoots, spring onion, onion and garlic in oyster sauce.If that doesn’t matter to you, bone broth is another great option for extra nutrition. Low-Sodium Chicken Broth – To make this recipe vegetarian or vegan friendly, use vegetable broth or stock instead.Spices – Including garlic powder (or saute 8 minced fresh garlic cloves instead), smoked paprika, ground cumin, chili powder, and sea salt.I used white onion, but yellow or red onion also works. Green Bell Pepper – If you want a little color in your soup, you could use yellow, orange, or a red bell pepper instead.Olive Oil – I used olive oil, but you can use any heat-safe oil, such as avocado oil.For measurements, see the recipe card below.
#BLACK BEAN SOUP CALORIES HOW TO#
I like to let them cook for about 15-20 minutes, but you can totally let them simmer longer than that if you are busy with the main dish.This section explains how to choose the best ingredients for black bean soup from scratch, what each one does in the recipe, and substitution options. I usually put these on to cook first while I either make or finish up whatever we are having for dinner. My favorite thing about these Mexican Black Beans is how simple they are to make. At least when you’re stuffing your face with as much of it as I like to!īecause of this, I’ve got a super easy, delicious, healthy, and heck even gluten-free side dish for you to enjoy with all of your favorite Mexican or southwest dinners Mexican Black Beans! Ha!Īnd as much as I LOOOOOOVE chips and salsa, it’s not exactly the healthiest thing to eat. That’s why we typically just eat a salad, steamed frozen veggies, or cut up fruit at my house because I tend to run out of time to make a side dish.Ī lot of times when I make tacos or enchiladas, we like to eat chips and guacamole or salsa along with it.īUT, have you ever been in the predicament where you eat so much of the chips and salsa (especially when you’re out at your favorite Mexican restaurant) that you’re already stuffed when it’s time for the main meal?! I mean, when you put so much time and effort into making the main dish, sides sometimes just go by the wayside! I don’t know about you, but when it comes to making dinner, I tend to slack a little on making side dishes. These Mexican Black Beans are the perfect side dish for tacos, enchiladas, or any southwest inspired meal! They come together quickly and easily, and you will love how flavorful and delicious they are!
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