OUR ORGANIC SOUTHWEST STYLE BLACK BEAN SOUP - BRIMMING WITH BOLD TASTE, THIS ORGANIC BLEND FEATURES BLACK BEANS, TOMATOES, CORN AND RED BELL PEPPERS. WITH FULL CIRCLE MARKET, BETTER CHOICES AND AFFORDABLE PRICES ARE ALWAYS IN SEASON YEAR ROUND.ĮASY OPEN: LIFT FLAPS, SQUEEZE CORNERS, FOLD AND TEAR ALONG LINE OUR STORY - WE BELIEVE IN PAIRING THE SIMPLE GOODNESS OF NATURE WITH DELICIOUS, MARKET-INSPIRED FLAVORS AND DELIVERING THAT QUALITY TO YOUR NEIGHBORHOOD GROCER. PROMPTLY REFRIGERATE ANY UNUSED PORTION IN SEPARATE CONTAINER.ġ. How to Freeze Black Bean Soup This black bean soup freezes well. black beans (uncooked) (1.75) 1 cup salsa (0.85) 1 Tbsp chili powder (0. Servie with fresh cilantro, cheese and sour cream. Ingredients 2 cloves garlic (0.16) 1 yellow onion (0.41) 2 ribs celery (0.33) 2 carrots (0.28) 1 lb. Before serving, puree about 2 cups of the soup mixture with a potato masher and add back to the pot to make a thicker soup. STORAGE & HANDLING INSTRUCTIONS: CAUTION: PRODUCT AND CONTAINER WILL BE HOT. Cook on high pressure for 20 minutes, with 10 minutes of natural release. Place all ingredients in a Crock Pot, stir well and cover. Add the garlic for another minute, until fragrant. HEAT OVER MEDIUM HEAT UNTIL HOT, STIRRING OCCASIONALLY. 2 teaspoons ground cumin 4 (15-ounce) cans black beans, rinsed 3 cups water 1 cup prepared salsa 1/2 teaspoon salt 2 Tablespoons lime juice Optional garnishes: sour cream (about a Tablespoon), shredded cheddar cheese, chopped fresh cilantro Heat oil in a large saucepan over medium heat. Heat the oil in a Dutch oven add the onion, bell pepper, and jalapeno pepper and cook, stirring occasionally until softened. STOVETOP: EMPTY CONTENTS OF CONTAINER INTO A SAUCEPAN. *SINCE MICROWAVE OVENS VARY IN POWER, YOU MAY NEED TO ADJUST YOUR COOKING TIME. ![]() LET STAND IN MICROWAVE FOR ONE MINUTE, THEN STIR. COVER BOWL AND MICROWAVE ON HIGH FOR ABOUT 3 MINUTES*, OR UNTIL HOT. EMPTY CONTENTS OF CONTAINER INTO A MICROWAVE-SAFE BOWL. If you want to use the crockpot, you can place 2 chicken breasts (about 1lb) in the crockpot with about a 1/2 cup chicken broth and heat up on high for 4 hrs until you can shred with a fork. Serve soup garnished with sour cream, shredded cheddar cheese, and/or chopped cilantro, if desired.PREPARATION INSTRUCTIONS: MICROWAVE: DO NOT MICROWAVE IN CONTAINER. Transfer half of the soup to a blender and puree (use caution when pureeing hot liquids)–you may have to puree half the soup in two batches. Bring to a boil reduce heat and simmer for 10 minutes. Add chili powder and cumin, and cook, stirring, 1 minute more. Add the olive oil, onion, garlic, jalapeno & celery then cook 3 to 4 minutes. Pour into individual bowls and garnish with shredded cheddar cheese. Raise heat to high setting and simmer for 20 minutes. Add the seasoned meat and the sour cream. ![]() In a slow cooker over low heat, combine the corn, beans, tomato paste and water. 1 teaspoon ground cumin 1 small onion, chopped 2 cloves garlic, minced 2 Hatch green chiles, chopped (seeds removed) 1 can Fire roasted tomatoes (petite-cut) 1 cup sweet corn (frozen or fresh) 2 cans black beans with juice 2 cups vegetable stock Salt to taste. Add onion and cook, stirring, until onion begins to soften, 2 to 3 minutes. Reduce heat to low, cover and simmer for 10 minutes. Heat oil in a large saucepan over medium heat.
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