Runner’s World Black Bean Soup

The first recipe in my new installment of recipe testing is a dish I found in an article of Runner’s World.  I’ve written about this soup before but it’s such a hit that I thought it should lead off my new critique series.  Because I’d rather give good critiques than disappointing ones.

This soup is one that I give major credit to for continuing to help me on my journey to appreciating beans.  It’s got great flavor and is wonderful comfort food following these cold miles in the evening.

Scores:

  • Taste: 8 out of 10
  • Ease: 9 out of 10
IMG_9454

Black Bean Soup

You can find the original recipe right here: Runner’s World One Pot Meals 

This is my critique and also spin on the recipe from that article.

Kitchen Utensils 

  • One measuring cup (1/2 c)
  • Measuring spoons
  • One cutting board
  • One knife
  • One grater
  • One can opener
  • One soup pot

Ingredients

  • Kerrygold butter (to coat the pot)
  • 1 white onion
  • 1 chopped chipotle pepper in adobo sauce (this is what will make it spicy, omit if you don’t like that!  Add more if you want clear sinuses)
  • 1 cup (about half a jar) of roasted red peppers, sliced
  • 2 cans of black beans (I used one plain can and one pre-seasoned can)
  • 2 cans of diced tomatoes (I used Rotel tomatoes with green chiles for more spice)
  • 1.5 cups of vegetable broth
  • 1 tablespoon cumin
  • 1 orange for zest
  • Avocado for garnish

Time required

Active time starts when the ingredients are laid out on the counter.  It includes chopping, opening the cans, throwing things away and all activities before simmering the soup.  It’s probably a little longer than yours should take because my can opener broke before I had the last two cans of beans open and I had to get creative with a fork!

  • Active time: 17 minutes 14 seconds
  • Down time cooking: 20 minutes

 

Alright, let’s do this.

  1. Chop the onion.  Then place into the soup pot with melted Kerrygold butter in the bottom.

    IMG_9434

    Simple enough.

  2. Cook onion over low, low heat while you chop the chipotle (one of these, more sauce = more heat) and roasted red peppers (one cup of these).  Keep an eye on it so you can stir if things get smoky.

    IMG_9435

    This is what the can looks like for the chipotle peppers looks like.  I found it in the Mexican food aisle.

  3. Add the peppers to the onion mix and stir.  This is when you’ll start to get some great smells that foreshadow the fun your tastebuds will have later.IMG_9436
  4. Pour in the 1.5 cups of veggie broth.
  5. Add all cans of beans and tomatoes (try not to break your can opener).
  6. Add 1 tablespoon of cumin.
  7. Stir together and increase heat until the mix starts to simmer.

    IMG_9437

    Turn that heat up and let the ingredients blend while you clean up!

  8. Let simmer for 20 minutes while you do the dishes and put leftover ingredients away.
  9. Garnish with orange zest.  I don’t measure this, maybe a teaspoon.  It really compliments the spice though, I wouldn’t leave this ingredient out.
  10. Top with avocado or guacamole and chow down!IMG_9457

I want to hear from you!  What kind of recipes do you want me to test out for you?  What things do you want to know about the recipes I post?  Price?  Clean up time? Leftovers?

 

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s