Soup seems to be one of those comfort meals synonymous with cooler winter weather. So far, here in northern Alberta, Canada our winter has been very mild. Black bean soup has become one of my favorites. Of course, as usual there’s a little fond memory tucked away that I’d like to share with you.
For the many times Brion and I have spent holiday time on California’s Monterey Peninsula, I’m never quite able to absorb enough of it’s images. There’s something about the sea — the waves, the salt air, the broad expanse of blue, the ambiance of coastal living that forever calls us back.
It was on one of these trips that we were ‘snooping’ around an area called the Barnyard Shopping Village. Built in 1976, this Carmel landmark features more than 45 boutique shops. It’s cascading levels and beautifully landscaped courtyards create such a relaxed and peaceful atmosphere. There are about eight locally owned restaurants offering various cuisine options. We came across one called ‘From Scratch’ restaurant. Sounded good, so we went in. There was either outdoor or indoor seating available. It turned out the food definitely had that ‘homemade’ flavor. Over the years we have made a point of always going back to have one of those great meals when we are in Carmel.
One of the first meals I had there was a Veggie Wrap that in my opinion, was to die for. It consisted of romaine lettuce, avocados, cucumbers, walnuts and cream cheese in an over-sized tomato basil tortilla. For some reason it seemed to disappear from the menu so I tried the famous ‘From Scratch’ Black Bean Soup. It was just wonderful! Upon returning home I started making a very easy version. No need to do any soaking of the beans overnight. One of these 4-ingredient recipes using canned beans. Of course nothing like the one ‘From Scratch’ but still tastes great especially when served with some Thai Chicken Rolls.
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- 2-540 ml black beans, drained & rinsed
- 2 cups chicken broth
- 1 cup medium salsa
- 1 tsp cumin
- sour cream & fresh cilantro, chopped for garnish
- 230 grams refrigerated crescent rolls
- 2 Tbsp oil
- 170 grams chicken, ground
- 1/3 cup water chestnuts, drained, chopped
- 1/3 cup carrots, shredded
- 1/8 cup fresh cilantro, chopped
- 1 1/2 tsp garlic clove,
- 3 Tbsp apricot preserves
- 1 Tbsp soy sauce
- 3/4 tsp ginger, ground
- 1/2 tsp red pepper flakes, crushed
- 1 egg, beaten (optional)
Ingredients
Easy Black Bean Soup
Thai Chicken Rolls
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- In a blender, place 1 can of black beans, chicken broth, salsa & cumin. Blend for about 10 seconds to lightly puree.
- In a saucepan, over medium heat, combine the pureed bean mixture with remaining can of beans. Simmer until hot. Ladle into 2 bowls; top with a dollop of sour cream & a sprinkling of fresh cilantro.
- Unroll dough on a work surface; pinch seams to seal & press into a 12 x 9 -inch rectangle. Cut into 12 rectangles.
- In a small skillet, heat oil. Add chicken; cook 4-5 minutes, stirring occasionally, until no longer pink. Stir in water chestnuts, carrot, cilantro, garlic, apricot preserves, soy sauce, ginger & red pepper flakes. Divide mixture evenly between the 12 rectangles; placing some filling on long side of each rectangle to within 1/4" of short ends.
- Preheat oven to 350 F. Starting with long side, roll up. Pinch ends to seal; place seam side down on a parchment lined baking sheet. Brush with beaten egg & bake 10-15 minutes until golden brown.
- Thai chicken roll recipe has been adapted from Pillsbury.com