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.
I began by sautéing 3 jalapeños with garlic and onions.
Then I added one can of black beans and some ginger.
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.
Next I added 3 cups of vegetable broth, but you can use whatever kind you like.
Then I let it simmer covered for an hour and half, then uncovered for one hour.
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!
Get butter down in a hot skillet, then add cheese and chicken (or veggies).
Let it brown to your preferred level of crunch, then cut into quarters.
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!
Brush the chips with olive oil, sprinkle with salt and into a 400 degree oven for 10 minutes or until crisp.
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.
Served here with a tasty IPA and guacamole of course! (Click for recipe)
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.
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