Sunday, February 24, 2013

Bean Dip Soup

I figure people are probably sick of hearing me say "Don't eat this! Don't eat that!" Maybe you are wondering what the heck you CAN eat. Well, I'm going to start sharing more recipes and try to stop being such a downer all the time. Don't get me wrong, there is still a lot to complain about, but I'll give ya a break for now.

I love bean dip and I love soup, so this combo is awesome. It's smokey and a little bit spicy and thick and chunky. The best part is that it's quick and easy to make and the recipe is very forgiving, so if you don't have what it calls for, just wing it! Adjust the seasonings to your liking, this is just a rough guide. Remember, cooking is fun and intuitive so do what feels right. The smoked paprika is what gives it the smokey flavor and is the only spice I would not skip. But you do what you want, I trust you.

Bean Dip Soup

several cups of cooked pinto beans
bean cooking liquid or broth or water
1 onion
4-7 garlic cloves
fresh chopped or canned tomatoes
any other veggies you wanna add (corn, red or green peppers, turnips, etc)
2 tsp cumin
2 tsp oregano
1 tsp smoked paprika
1/8 tsp chipotle chili powder

Chop the onion and garlic and any other veggies and saute them in a large pot for a few minutes until they start to become translucent. Add the spices and cook another 2 minutes or so. Blend about a cup of pinto beans in the blender until smooth. Add the blended pinto beans, the rest of the whole pinto beans, tomatoes (liquid too if using canned) and water/broth/bean liquid to the pot. Stir it up really well, cover it, and simmer it for at least 20 minutes to let the flavors blend. You could also do this in a slow cooker and leave it on low for several hours.

Now pour a bowl of soup and see what magic you have created with your own hands! If you're not doing the vegan thing, plop a dollop of organic sour cream and a sprinkle of shredded cheese on top. Enjoy!

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