Leftover black beans + broth + random leafy greens + bacon = delicious wintery soup! I’m still trying to use up leftovers and exotic veggies delivered by Capay, before my next Safeway delivery arrives tomorrow. So tonight we played it safe with BLTs (cabbage in place of lettuce), and I experimented with soup.
Starting with black beans, I added cream cheese (not the most ideal ingredient for heating, so I wouldn’t endorse it), then put the mixture in a sauce pan, to which I added chicken broth, sliced Napa cabbage, kale and bacon. (I swear bacon makes soup instantly better – as discovered in October.) In fact, there was a slightly unpleasant smell coming from the stove, before I added the chopped bacon. But once it simmered for a few minutes, the soup adopted that delicious, smoky aroma. The results were delicious!
In summary, making homemade soup is easy. Any beans will do. Just make sure you have broth, spongy greens that will soak up the flavors, and bacon if you’re daring.