bean soup with tomatoes

2014-10-11

This is a simple modification of the Bean Soup recipe. This is a good way to repurpose leftover beans after you’ve had your fill of refried beans.

INGREDIENTS

This is what you need for 4 servings:

5 cups beans, cooked
1 cup of tomato puree
OR 1 small can of tomato paste
water or stock as needed
S&P
Optional
- 2 tbsp crumbled blue cheese per bowl
- queso fresco, diced

Pic1: Bean soup with tomatoes

Directions

Pic2: leftover beans
Pic3: pureed tomatoes
Pic4: bean soup with tomatoes and gorgonzola

Add five parts beans to one part pureed tomatoes
Add water or stock to dilute to your preferred consistency.
Add S&P to taste.
Heat, serve, enjoy.
Optional:
- Stir 2 tsp crumbled gorgonzola cheese into the soup bowl.
  The gorgonzola doesn't taste nearly as strong in the soup. The cheese crumbs in the soup hint of the blue cheese without dominating the dish.
- If you don't like blue cheeses, you can use 'queso fresco' or your preferred cheese.
- brie cheese is also a good choice.

See also: Deming, NM gardens, animals and more and avemariasongs.org

See also: Deming, NM gardens, animals and more
and avemariasongs.org