Zesty Bean Soup

One thing my kids have always loved are beans... in fact beans were one of the first finger foods I gave them as babies. They enjoy many kinds of bean soups, but I wanted to come up with a meatless soup that didn't have to cook all day. I have to say, this version is so delicious! Tasty, but not too spicy, you can add siracha to increase the heat to your liking, but the basic recipe is kid-friendly. It comes together quickly, so it makes an easy week-night meal. The tomatillo sauce is essential for the unique and zesty flavor, so make sure to stock up!

Zesty Bean Soup
1 red bell pepper, diced
1/2 medium onion, diced
3 cloves garlic, minced or crushed
14 oz. can diced tomatoes or 4 Roma tomatoes chopped
1/2 - 1 tsp salt
1/4 tsp black pepper
1 cup tomatillo sauce (store-bought or homemade)
1 1/2 tsp chili powder
1/2 tsp cumin powder
1/4 tsp smoked paprika
2 cans or 30 oz cooked black beans, rinsed and drained
1 can or 15 oz cooked pinto beans, rinsed and drained
*garnish with sour cream and siracha if desired

1. Heat a dutch oven or heavy bottom sauce pan over medium-high heat.
2. Cook peppers, onions, and garlic for 5 mins until soft and fragrant.
3. Add tomatoes and season with salt and pepper, stir well.
4. Add tomatillo sauce, chili powder, cumin, and smoked paprika, stir well.
5. Add beans and bring to a low boil, then reduce heat and simmer for 20 mins.
6. Using an immersion blender, blend about half the soup, to a creamy consistency. If you don't have an immersion blender, scoop out half and blend in your blender (keeping lid partially open to allow steam to ecape). Stir well and enjoy!

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