Two weeks ago I posted a basic soup recipe that can be transformed into four different flavors. It is so delicious and while there is time involved making it, you gain more time back when choosing some simple add ins to get dinner on the table quickly! Today is perfect for the next choice. It’s cold, snowy, icy, and windy outside.
Our choice for today is a Tex-Mex style. It’s very warming and filling and budget friendly with the addition of black beans. I prefer to use beans that I’ve soaked and sprouted myself in order to get better digestion and more nutrition. Since I almost always have several bags in the freezer this is easy to do. If you choose canned try to get some that come in a BPA free can, and also rinse and drain before using.
Cilantro is another ingredient in this Tex-Mex version. Read here about several reasons to include cilantro whenever possible. Filled with anti-oxidants, anti-inflammatory compounds, and positive impact on cholesterol are just a few examples. When using cilantro, rinse thoroughly and then lay on cutting board with stem ends lined up. Chop off the part of the stems that have no leaves. Then using a chef’s knife, quickly chop stems/leaves as small as desired.
Other add ins are cumin, sour cream, and chips. I don’t know about you but any healthful recipe that allows me to use sour cream is welcome!
Try this one out on a cold day and see what you think!
- Desired amount of basic soup
- Black beans – I would start with a couple of cups
- Cumin – I would start with about 1 teaspoon
- Cilantro – chopped
- Organic tortilla chips
- Heat basic soup along with desired amounts of beans and cumin.
- Add in chopped cilantro and allow to wilt.
- Place in bowls and serve with grated cheese, chips and a salad or raw veggies.