![]() ![]() ![]() Great soup, used the advice of others and added some celery and carrots. I will definitely make this again (w/low-sodium stock!). I also added a carrot, a celery stalk and used an entire jalapeno - not hot at all. I ended up adding some water and pasta at the end just to soak up some of the salt - but first pureed it with my immersion blender. Totally ignored OPUSDOODLE's advice - MISTAKE! Regular chicken stock - in conjunction with the smoked ham hocks that I used instead of bacon - made it *way* salty. Otherwise, I followed the recipe nearly exactly and it all wound up going together weirdly very well. In a similar vein, I thought it might be nice to add some of the leftover turkey and even some of the leftover gravy to thicken it up. I made this soup a few days after Christmas and had a bunch of leftover turkey stock I wasn't sure what to do with. This is a good recipe that can accept modifications to accommodate other vegetables.Įrm, I'm not sure how qualified I am to write a review on this considering the changes I made to it, but I'll post it here to potentially give people some ideas, anyway. #Black bean soup freeHas anyone tried using a salt free chicken broth? That makes it so much easier to adjust the flavors. Next time, will probably use ham hocks instead of ham bone. I used less water, cooked the beans without soaking, added a ham bone. After soaking beans put it in slow cooker with enough low sodium stock to cover everything, high for 6 hours. Made with butternut squash instead of red pepper, Canadian bacon instead of regular, added more cumin, and added to celery ribs (whole took out when finished). I also added one can of the Ro-Tel diced tomatoes & green chilies. I also added 1/4 cup good dry sherry that I tossed in while the veggies were cooking. I added diced carrots and celery and extra garlic. This was delicious! I did use a few of the other reviewers suggestions. The best black bean soup I have ever made. A tablespoon of sherry or port in the bottom of each bowl, just before serving, is a nice addition. This is an excellent recipe - much better than those that call for canned beans and and way too much salt. Yes, great black bean soup! I made it in a pressure cooker and the whole thing, with dry beans, no soaking and cooking, took 40 minutes. ![]()
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