Super simplistic yet tasty soup. And very hearty too. I'm not a black bean fanatic so I did feel there was a few too many (if that is possible) but I also realize that this IS Black Bean Soup so that is to be expected. I think next time I make this I will use just shredded cheddar cheese as I found the melted mozza "strings" were a little annoying. You could also make this "veggie friendly" by using vegetable stock instead of the beef broth.
To go with this soup I made a quick cheese bread and it was a super "stress-less" and a nice complimentary bread that didn't take very long to make. In my convection gas oven it took 30 minutes, so by the time it was baked the soup was ready - perfect timing!
This soup/bread combo will make another appearance in our house for sure - I hope you enjoy it!
-Jill
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