Bean and Green Chili Soup
Photo: David Martin Davies, CC BY-SA 2.0
Bean and Green Chili Soup is a pantry soup built from cans and a bag of dried beans. Refried beans dissolve into the broth and thicken it, while the black beans and soup mix keep some texture. Green salsa supplies the tang and mild heat, so you do not need fresh vegetables or stock. A spoonful of sour cream in the center of each bowl cools it down nicely. It makes eight servings in about 45 minutes.
Instructions
Put 1 cup (240 ml) of dry rice and 2 cups (480 ml) of water in a pot and bring it to a boil. Turn the heat to low and let the rice steam for 25 to 30 minutes, or cook it in a rice cooker instead. You need 2 cups (480 ml) of cooked rice for the soup.
Stir the dried black bean soup mix into 3 cups (720 ml) of boiling water. Simmer it for about 5 minutes.
Add the refried beans, the black beans, the green salsa and the cooked rice to the pot. Stir until the refried beans have loosened into the liquid.
Heat the soup through, stirring now and then, until it is hot all the way through.
Ladle the soup into bowls. If you like, spoon a teaspoon of sour cream into the middle of each bowl just before serving.
Make it personal.
Custom engraved cutting boards, utensils, and kitchen accessories. Great gifts for anyone who cooks.
Shop Custom Chef →Affiliate link · PicksByRecipe may earn a commission at no extra cost to you.
