22 Apr

The last few weeks we have been making soup at least once a week. Last Friday we had Black Bean soup and yesterday we made Thai Curry soup. Both had a lot of great flavors, but were made in a half an hour or less! Here are the recipes for both soups. Enjoy!

Thai Curry Soup, inspired by a Real Simple recipe, serves 3-4

1 tablespoon Thai red curry paste
1 teaspoon grated fresh ginger
1 clove of garlic minced finely
2 cups low sodium vegetable broth
1 14oz can coconut milk
1/2 pound stir fry mushroom mix or shiitakes sliced thin
1 cup green beans
3 carrots peeled and sliced
14 oz extra firm tofu cut in cubes
1 1/2 cup snow peas
juice of 1 lime
1/4 cup fresh basil leaves chopped
Asian chili garlic sauce for serving

Wisk curry paste, ginger, coconut milk, broth and a teaspoon of salt together in a large pot and bring to a boil.

Add mushrooms, green beans and carrots to pan and simmer for about 5 minutes.

Add tofu and snow peas and simmer for about 5 more minutes.

Off the heat add in the lime juice and serve, topping each bowl with basil and chili garlic sauce. So easy and flavorful!

Quick Black Bean Soup with Cilantro Lime Rice

Quick Black Bean Soup with Cilantro Lime Rice

The soup recipe is from a America’s Test Kitchen 30 Minute Meals Magazine.

Serves 4 – 6

1 tablespoon olive oil
1 onion, chopped
1 bell pepper, seeded and chopped
4 minced garlic cloves
1 teaspoon cumin
1 chipotle chile in adobo sauce chopped, I freeze the rest
4 (16oz) cans black beans, drained and rinsed
4 cups low sodium vegetable broth
A bunch of fresh cilantro
1 avocado
sour cream
2 limes
1 cup white rice


Prepare rice as you normally would, but when the water starts to boil add one lime cut in half and a few pieces of whole cilantro. When the rice has finished cooking remove the lime and cilantro and fluff.


Heat the oil in a Dutch oven over medium-high heat. Add the onions, peppers and ½ teaspoon of salt and cook for 6 to 8 minutes. Add the garlic cumin and chipotle and cook until fragrant. Meanwhile puree half of the beans and half of the broth in the blender. Stir in the puree and the rest of the beans and broth and bring to a simmer. Cook until the soup has thickened, at least 10 minutes. Add salt to taste and off the heat add a ½ cup of chopped cilantro. I serve this with a little of the rice on the bottom of the bowl the soup on top and slices of avocado, lime wedges and sour cream.

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