Happy Labor Day, friends! I hope that your savoring your day off – whatever which means to suit your needs. I really don’t have any special plans. Maybe a Mariah Carey jam sesh and cookie baking, but nothing extraordinary.
But I’m super excited for tomorrow because Tony is officially done with football and I’m getting excited about having him back home. Despite the fact that our Fall a few months are going to be jam-packed with shifting, redecorating, painting, concerts and trips; I can’t wait to do it all with him. All of the romantic, mushy feels are occurring.
Looking ahead, we’ve got a trip prepared to Denver in late Oct. I’m amid planning our itinerary and want all of your recommendations for what to perform/find/consume and stay static in Denver! I’ve heard it’s such a cool city, so I’m really looking forward to it. Food smart, I’m specifically thinking about the breakfast time/brunch scene and any doughnut places that are a MUST try. Let me know!
Today… let’s just talk about this Dark Bean Soup trigger I’ve been majorly crushing on it for the past two weeks. Significantly, I’ve made it twice and I cannot get enough. It’s basic, easy, flavorful and incredibly healthy. All of the basic necessities, ideal?
And undoubtedly since we’re now at night labor day hump of Sept, I feel like I’m prepared to turn on my oven and bring you everything warm and cozy.
This soup literally requires a little over thirty minutes to create. It’s flavored with spices like cumin, chili, and oregano. Personally, i like topping it with smashed tortilla chips, a little parmesan cheese and cilantro, but anything goes. It’s also wonderful over a cooked sweet potato. Enjoy!
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Quick & Easy Black Bean Soup
2 teaspoons cumin
3 – 15 ounce cans organic black beans (do not drain)
1 – 15 ounce can organic tomato sauce
3/4 cup water or veggie broth
Heat olive oil in a large pot over moderate heat. Once oil is hot, add in onions and garlic clove, stirring regularly for 3-5 a few minutes or until onions are translucent. Add in spices: chili natural powder, cumin, oregano, cayenne pepper and dark pepper. Mix for 30 mere seconds then add in dark beans, tomato sauce and water. Make sure to never to drain the black beans; the excess black bean juice will thicken the soup!
Bring soup to a boil, then reduce warmth and simmer uncovered for 25 minutes. Flavor and adjust seasonsings as required. If your coffee beans and tomato sauce wasn’t salted, you may want to add a pinch of salt. If you have any type of inquiries regarding where and how you can utilize stuffed zucchini boats with couscous, you can contact us at the site. It’s your decision! Garnish with cheese, cilantro and sour cream, if preferred. I love to serve mine with crunchy tortilla potato chips. Serves 4.