Black Bean Soup
Black beans, chicken broth, fire-roasted tomatoes, salt, pepper, chili powder
I used the recipe found here
Lately I’ve been having really great luck with soups. They’ve all been thick, flavourful, and made yummy leftover lunches. This soup, though, fell short of my expectations. It was frankly kind of bland and depending on the light looked like either blood or purple cement. Definitely not the best dish in terms of “eating with your eyes.” Part of the problem could be that I didn’t include the garlic or onion that the recipe listed, which would have added a lot more flavour. Still, I don’t know how much you can really change the taste of liquefied beans.
I’ve also really gotten used to the deliciously thick soups I’ve made (like this one and this one), so I’m not a huge fan of going back to a thin, runny soup. If I ever make this again I would only put about half the amount of broth the recipe calls for. I wanted to like this soup so much more than I did. It was fine, not gross or weird, but just disappointing.