As
a vegetarian, it is important that I work protein into my meals
whenever I can which is why protein packed legumes like Black Beans are a
staple in my home. Regardless of their nutritional value, having a
family of 5 kids makes it vital that these beans are hidden and made in a
fun and interesting way or they won't be eaten. So far, I have won the
kids over with
black bean brownies, black bean cookies,
sausage made with garbanzo beans, and other creative goodies - now I can add this
amazing soup to the list.
I have two different ways of making this
soup. One of the recipes is a 2 ingredient "quick cook" recipe while
the original recipe takes a few more ingredients and a little more
cooking time. I ALWAYS make this soup in a large batch because it can
be used in tons of ways throughout the week. Try it: as a soup; served
atop nachos; drizzled on hotdogs; served as a taco salad; and even as a
yummy dip for flatbreads!
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