Friday, 20 January 2017

Bean & Salsa Soup

This is the world's simplest "recipe", but we have been eating it regularly this winter and enjoying it surprisingly. Surprisingly because Mr. Ferdzy and I have been on the "5-2 Diet" and this was devised to provide us with 200 reasonably filling calories for lunch, and for no other reason.

In fact though, this is really very tasty. No doubt it helps that I use our own home-made salsas, both regular tomato and tomatillo, as well as our own tomato sauce. I would think it could be made quite easily with tinned beans and purchased salsa. In that case I would probably add a little grind of cumin seed and a squeeze of lime or lemon juice to liven it up a bit, as well as a bit of minced cilantro if it was available, and the calorie count might vary slightly. If calories were no object, I might sauté a minced clove of garlic in a teaspoon of oil and add it in too. Likewise, if this was not diet food a quesadilla on the side would round it off nicely.

The beans in this batch were Cherokee Trail of Tears, but just about any bean should be fine. I've been using Arikara Yellow as well, and apart from making a less murky soup there's no big difference. I was surprised to discover that Black-Eyed Peas are a little lower in calories than most other beans, for what that's worth; but we didn't grow any.

2 servings
15 minutes prep time

Black Bean & Salsa Soup

1 1/4 cups cooked beans, with their cooking water
2 cups tomato salsa OR 2 cups tomatillo salsa
OR 1 cup tomato salsa and 1 cup tomatillo salsa
1/4 cup tomato sauce
OR 1 cup chopped tinned tomatoes
1 or 2 slices pickled Jalapeño, OPTIONAL

Put the beans, with their cooking water, into a soup pot and add the remaining ingredients. Mince the Jalapeño very finely before adding, and before that check how hot your salsa is.

Bring the mixture to a boil and simmer for 5 to 10 minutes. Serve it up. Wonder what's for lunch... No, actually it does a pretty good job of getting me to about 4:00 pm. Which is about as far as 200 calories can be reasonably expected to take you.

Last year at this time I made a Parsnip & Cheese Soufflé.

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