Last night I made a Chipotle Black Bean soup and I actually followed the recipe <gasp!>. After the mandatory hour of cooking, the beans were rock hard. So, after we picked up some food from a restaurant, carved the pumpkins, and went trick or treating, I set about doing something for the soup. I refused to throw it out. First thing was to just throw it into the crockpot and set it on low. I left it overnight and the beans were soft this morning. The soup was still blah, though. Boo. Last night I had baked a bunch of sweet potatoes and, since we got take out, I had them sitting in the fridge. I put the soup into my vitamix in batches and added a sweet potato to each one. Once it was all blended I threw it back in the crockpot with the scallions and cilantro that were supposed to be a finishing step of the soup. I added some more salt and am letting it sit on low for a bit. You know what? It's creamy, spicy and delicious! So don't give up on those failed attempts, you never know what you may end up with.
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| The final product |
One thing I made to go with the soup that we did manage to eat while we were waiting on other food, was the lightly steamed carrots and broccoli with a peanut dipping sauce. The sauce was something I made up so take the measurements with a grain of salt <snort...ok, that was bad...I apologize>
1/2 C smooth peanut butter
1/4-1/2 C lite coconut milk- the amount will depend upon how thick your peanut butter is
2 tsp fresh ginger, minced
1 TBL tamari
2 TBL cilantro, diced
Sriracha hot sauce to taste.
Mix the milk into the peanut butter until it's the consistency you want. Mix in the rest and enjoy!
