I came up with this recipe last fall, when I was trying to use up the leftovers after trying out this instructable. I was majorly surprised at how delicious the soup turned out to be, and I strongly recommend that you all try it yourselves. It would be perfect on a crisp fall evening like today’s was, with a slice of fresh bread, and a slice of my Penultimate Caramel Apple Pie for dessert.
You can put this soup together in half an hour, from fridge to table, including chopping. Or, if you do the chopping when you make the salsa, you can put the soup together in 15 minutes. Not bad for a quick, homemade soup, huh? This soup also freezes well, and I’ve packed some in the fridge for lunches later this week, and frozen some for future lunches.
Let’s get soup-ifying!
Step 1: Handling the Heat.
Portuguese-Inspired Bean Soup with Kick
- 1/2 can black beans (or whatever you have lying around the house)
- kernels from 1/4 cooked cob of corn
- 2 hot finger peppers, diced, sans seeds
- 1 onion, diced
- 2 cloves garlic, diced
- 2 tbsp. butter
- 1 cube of veggie bouillion, equivalent to 2 cups bouillion
- 4 cups water
- 1/3 bunch cilantro, chopped
Prep the hot peppers by slicing them open length-wise and scraping out the seeds and pithy white bits. Then finely chop the peppers. Be sure to thoroughly wash your hands after, and make sure not to rub your eyes for maaaany hours. Don't ask me how I learnt this.
Step 2: Saute and Simmer.
Saute onion and garlic in butter until caramelized.
Crumble in veggie bouillion cube, and stir in 4 cups of water. Boil until bouillion is dissolved.
Dump in rest of ingredients. Boil until heated through and flavours melded, about 10 minutes.
Serve and enjoy the fresh flavour of the cilantro mixed with the heat of the peppers!
For how to make the soup more authentically, Portuguese, click here. I realllly like this soup! But it is hot, so be warned!