Saturday, May 29, 2010

Peach black bean soup

Just made this recipe for lunch.  It is my adaptation of Hungry Girl's Peachy-keen black bean soup.  Hers is completely pureed and I wanted some chunks in mine.  I liked that it was super simple.  It does make a ton though.  If others in the family decide they don't want any for lunch I will try freezing it.  Next time, since I left whole beans, I would probably simmer it for a while rather than letting it sit in the fridge for an hour.  Either that or let it sit in the fridge longer.


  • 3 15 oz. cans of black beans, rinsed and drained
  • 3 cups chicken stock (could use vegetable stock to be vegetarian)
  • 1 16 oz. jar peach salsa
  • 1 teaspoon cumin
  • optional toppings - I used sour cream and lime today, but may try cheddar cheese next time.  I also think it would be good with some green onions on top.
  1. Put 2 cans of black beans, the chicken stock, about 1/3 of the peach salsa and the cumin in a blender and puree.  (I rinsed all of my beans together and added about 2/3 because that looked like about how many I wanted left as chunks - do what looks good to you.  You can blend all of the salsa and all of the beans, but I really wanted the chunks.  There were nice chunks of peaches in my salsa, not to mention I wanted to feel like I ate lunch, not just drank it.)
  2. Pour into a large bowl with a lid, add remaining beans and salsa and stir.  Refrigerate at least 1 hour (more would be better, but like I said, I think I would actually just simmer this if I did it again.)
  3. When ready to eat, remove from fridge, stir to blend, and either heat on the stove or microwave.  Sprinkle with whatever toppings you would like.

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