Bean soup!
Hi foodies!
Ok, so it's a whopping 1 degree Fahrenheit outside right now here in Denver, and the frost on the inside of my windows has inspired me to make a big batch of bean soup. I don't have a car to go to the store, so it'll have to be made out of what I've got.
I'm excited to kind of wing it, but I thought I'd come to you wise and experienced cooks for suggestions on amounts. I have a can of black beans and a can of kidney beans and I'd like to use them both up at once, so about how much veggie stock should I use?
I also have: a huge can of crushed tomatoes, tomato paste, a few chipotles in adobo in the fridge (kinda pretty old--at least 2 weeks--can I use??), 2 onions, plenty of garlic, cumin, and other spices. Also some small amounts of frozen peppers and corn--those can just be dumped in or used for garnish, whatever.
Should I puree the whole soup, leave it chunky, or half and half?
Any other suggestions before I embark?
Ok, so it's a whopping 1 degree Fahrenheit outside right now here in Denver, and the frost on the inside of my windows has inspired me to make a big batch of bean soup. I don't have a car to go to the store, so it'll have to be made out of what I've got.
I'm excited to kind of wing it, but I thought I'd come to you wise and experienced cooks for suggestions on amounts. I have a can of black beans and a can of kidney beans and I'd like to use them both up at once, so about how much veggie stock should I use?
I also have: a huge can of crushed tomatoes, tomato paste, a few chipotles in adobo in the fridge (kinda pretty old--at least 2 weeks--can I use??), 2 onions, plenty of garlic, cumin, and other spices. Also some small amounts of frozen peppers and corn--those can just be dumped in or used for garnish, whatever.
Should I puree the whole soup, leave it chunky, or half and half?
Any other suggestions before I embark?