Content Labor Day, friends! I hope that your taking pleasure in your entire day off – whatever that means for you personally. I really haven’t any special plans. Maybe a Mariah Carey jam sesh and cookie baking, but nothing remarkable.
But I’m super excited for tomorrow because Tony is officially done with baseball and I’m looking forward to having him back home. Even though our Fall weeks will be jam-packed with moving, redecorating, painting, concerts and outings; I can’t wait to do everything with him. All the intimate, mushy feels are taking place.
Looking ahead, we’ve got a trip planned to Denver in late Oct. I’m amid setting up our itinerary and would LOVE all of your recommendations for things to perform/discover/eat and stay static in Denver! I’ve noticed it’s such a cool city, so I’m really getting excited about it. Food wise, I’m specifically interested in the breakfast time/brunch picture and any doughnut areas that are essential try. Let me know!
Today… let’s just discuss this Black Bean Soup cause I’ve been majorly crushing on it for the past two weeks. Significantly, I’ve made it twice and I cannot get enough. It’s basic, easy, flavorful and incredibly healthy. All the basic necessities, best?
And of course since we’re now past the labor time hump of September, Personally i think like I’m ready to start my oven and enable you to get everything warm and cozy.
This soup literally requires a little over 30 minutes to create. It’s flavored with spices like cumin, chili, and oregano. Personally, i like topping it with smashed tortilla chips, just a little mozzarella cheese and cilantro, but anything will go. It’s also fantastic over a cooked lovely potato. Enjoy!
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Quick & Easy Dark Bean Soup
Prep time:
10 mins
Cook period:
25 mins
Total period:
35 mins
Ingredients
2 teaspoons cumin
3 – 15 ounce cans organic black beans (usually do not drain)
1 – 15 ounce can organic tomato sauce
3/4 cup water or vegetable broth
Instructions
Heat essential olive oil in a large pot over medium heat. Once oil is hot, add in onions and garlic, stirring often for 3-5 moments or until onions are translucent. Add spices: chili powder, cumin, oregano, cayenne pepper and black pepper. Mix for 30 mere seconds then add black beans, tomato sauce and water. Be sure to not to drain the black beans; the excess black bean juice will help to thicken the soup!
Bring soup to some boil, then decrease warmth and simmer uncovered for 25 moments. Flavor and adjust seasonsings as necessary. If your beans and tomato sauce wasn’t salted, you may want to add a pinch of salt. It’s your decision! Garnish with parmesan cheese, cilantro and sour cream, if preferred. I love to serve mine with crunchy tortilla potato chips. Serves 4.
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