Tuesday, April 9, 2013

On My Hearth: Slowcooked Spicy Mexican Bean Soup

After all of the cleaning, cooking & laundry I did yesterday, by the time dinner came around I didn't feel like doing a darned thing. All I wanted was a quick, healthy meal that didn't require much clean-up. Thankfully, while I was chopping and prepping those breakfast & lunches, I gave some thought to the evening meal. It's all about planning ahead, remember?

I recently purchased a package of Field Roast Chorizo-style sausages. I've never cooked with this flavor before so I was rather clueless but intrigued.  A quick search of Google and my pantry/fridge helped me create this hearty, spicy soup.  A hunk of homemade cornbread to sop up every last bit of juice was the only side dish needed.  Soo yummy! The best part? I have several portions in the RV refrigerator right now, ready for a quickie lunch or dinner!

                   Slow Cooked Spicy Mexican Bean Soup

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  1              small  onion -- chopped
  1              clove  garlic -- minced
  1              small  red bell pepper -- chopped
  1                tsp  ground cumin
  1                     bay leaf
  15                oz  canned black beans -- undrained
  1             medium  lime -- squeezed
  2               Tbsp  cilantro -- minced (optional)
     1/8           tsp  table salt -- or to taste
     1/8           tsp  black pepper -- or to taste
  15                oz  canned white corn, drained
  14                oz  canned kidney beans, rinsed and drained
  15                oz  vegetable broth
  1               Tbsp  red wine or sherry

  1               Field Roast Vegan Sausage, Chorizo or any flavor you like
  14             oz  Ro-Tel Diced Tomatoes & Green Chilies, or plain diced tomatoes

    Crumble vegan sausage and brown in 12-inch nonstick skillet for 2 minutes.

Add onion, garlic and peppers. Sauté over medium-high heat 5 minutes.

Add to slow cooker. Add wine, cumin, bay leaf, corn, tomatoes, beans and broth. Cover and cook on low for 4 to 5 hours.

Remove lid. If you want a thicker soup, scoop out 1 cup beans and press with the back of a fork to mash. Return to pot. Add lime juice, cilantro, salt and pepper. Simmer uncovered just to warm through, about 5 minutes. Garnish with non-dairy sour cream and scallions, if desired

Makes about 8 1-cup servings, 4 Weight Watchers PointsPlus per serving, if you're counting.

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