I was eager to make a soup last weekend both because I hadn’t done it before and also because I wanted to have soup around for the week. Since we had all the necessary elements for quesadillas in the house, I decided a spicy black bean soup would be a nice accompaniment.
Don’t care much for ginger? Leave it out! We had some leftover from another dish and I didn’t want to waste it so I threw it in. It adds a different flavor and additional spice, but it’s definitely not necessary.
You can let it simmer covered for the full 2 1/2-3 hours if you prefer a thiner soup. We wanted a thick, hearty black bean soup so we let it reduce down uncovered, but that’s up to you!
This was a completely ‘leftover’ quesadilla. We had leftover buffalo chicken from a dish earlier in the week and leftover cheese from the Enchilada Casserole. It made for a spicy and delicious quesadilla!
We didn’t have any tortilla chips left but we did have a few leftover corn tortillas, so we continued with the frugal theme of this supper and made our own! Super easy.
The soup turned out spicy and gingery. My housemate dubbed it “ginger-infused black bean soup,” which I was able to enjoy all week long! Mission accomplished.