Black Bean & Chorizo Soup | How to be Awesome on $20 a Day

Black Bean & Chorizo Soup

Black Bean & Chorizo Soup | How to be Awesome on $20 a Day

Merry Christmas, friends. All this free time means I’m finally working ahead, and ironically, I’m already thinking about how full I’m going to be on Christmas. Of course, as you’re reading this, it is Christmas, so I imagine I’ve eaten two kinds of cookies, breakfast casserole, barbecue chicken dip, turkey, mashed potatoes, cake and homemade ice cream that I made in the ice cream maker my amazing husband got me for my birthday. 

My cat will be plowing through the mountain of wrapping paper. My family will be enjoying their new toys and such. I’ll be sipping too much Bailey’s. All will be totally chill with the world. Hopefully future/now Christmas is completely amazing. 

Black Bean & Chorizo Soup | How to be Awesome on $20 a Day

I made you this Black Bean & Chorizo Soup for when you finally reach the point that you can’t eat one more turkey sandwich. When you need something on the slightly lighter side with a completely different flavor profile, this soup will be waiting for you. And as a bonus, it’s super easy to make. 

Go easy on yourself by buying pre-cut chunks of chorizo. We’re also going to use canned black beans and green onions which we can chop with scissors, so we won’t even need to take out a cutting board. It’s all so simple and so delicious. 

Black Bean & Chorizo Soup | How to be Awesome on $20 a Day

Hope you had an ideal Christmas and that you ate the most amazing dinner. Hope you still have room for Black Bean & Chorzo Soup.

Black Bean & Chorizo Soup
Serves 2
Black Bean & Chorizo Soup is a perfect post-holiday game changer you can make in a flash.
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Prep Time
10 min
Cook Time
20 min
Prep Time
10 min
Cook Time
20 min
Ingredients
  1. 4 ounces chorizo, chopped
  2. 2 green onions
  3. 1/2 teaspoon ground cumin
  4. 15 ounce can black bean soup, drained
  5. 1 tablespoon tomato paste
  6. 2 cups chicken stock
  7. Squeeze of lime juice
  8. 2 tablespoons sour cream
Instructions
  1. Put your favorite soup pot or sauce pan over medium heat and add the chopped chorizo. Allow it to cook for about five minutes until it releases its delicious orange oil and starts to crisp up a bit. Pull the chorizo bits out of the pot and save them for later in another bowl.
  2. Cut the green tops off your green onions and set aside. Thinly slice the whites of the green onions and add them into your pot, or just use scissors to cut them directly over the pot. Add in the ground cumin, stir this all together, and allow it to cook for a couple of minutes over low heat.
  3. Add the black beans, tomato paste, and chicken stock and bring this up to a simmer. Allow it to bubble away gently for about 10 minutes.
  4. Remove the pot from the heat and stir in a squeeze of lime juice.
  5. Divide your soup between two bowls, sprinkle the crispy chorizo back into each bowl, and dollop in a spoonful of sour cream into each bowl. Finally, scissor the tops of your green onion over each bowl.
  6. Stir, eat, and enjoy.
Adapted from Nigella Christmas
Adapted from Nigella Christmas
http://awesomeon20.com/
Cheesy Potato Soup | How To Be Awesome on $20 a Day

Cheesy Potato Soup

Cheesy Potato Soup | How To Be Awesome on $20 a Day

The first time I made this soup, I was extremely skeptical throughout the entire process. I don’t know quite what it was, but I just didn’t have confidence that it would turn out right. I was apologizing before I served it just in case.

See, people who don’t cook much think that anyone who can cook can automatically make perfect food all the time? Friends assume I would be amazing on Bake Off or Master Chef. They have no idea how hard that type of cooking and baking actually is. They also have no idea how many times my kitchen experiments fail.

This soup, though, is decidedly not a failure. It might even be a kitchen triumph. This Cheesy Potato Soup is stupid awesome. Like swoon-worthy. It’s quite rich, so only give yourself a small bowl. You’ve got to plan ahead for this because once you start eating it, you won’t want to stop. 

Cheesy Potato Soup | How To Be Awesome on $20 a Day

Usually I try to trust my instincts in the kitchen, but they were way off base here. This soup is where it’s at, kids. You absolutely must try it.

Cheesy Potato Soup
Serves 4
Cheesy Potato Soup is rich, cheesy, and impossible to stop eating.
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Prep Time
20 min
Cook Time
20 min
Prep Time
20 min
Cook Time
20 min
Ingredients
  1. 8 ounces smoked streaky bacon
  2. 1/2 onion, peeled
  3. 1 stalk of celery
  4. 1 clove of garlic, peeled
  5. 1 tablespoon all-purpose flour
  6. 1 pound russet potatoes, peeled and diced
  7. 1-1/2 teaspoon mustard powder
  8. 1 teaspoon paprika
  9. 1-1/2 cups chicken stock
  10. 1-1/2 teaspoons Worcestershire sauce
  11. 1-1/2 teaspoons hot sauce
  12. 2 cups shredded sharp cheddar
  13. 1/2 cup milk
  14. 1/2 cup cream (or replace milk and cream with one cup half and half if you can get it)
  15. Salt, pepper, and cayenne to taste (I didn't need to add any extra salt, so definitely actually taste it)
  16. 1 green onion, chopped
Instructions
  1. Put a soup pt over medium heat, and scissor your bacon into it. Cook until your bacon pieces are crispy, then remove the bacon to a paper towel-lined plate. If your bacon has given up quite a lot of fat, you may want to spoon some out until you have only a couple of tablespoons left in your pot.
  2. While your bacon is cooking, roughly chop your onion and celery so that they'll fit into your food processor. Toss in the garlic clove and pulse until you have itty bitty bits of vegetables. Once your bacon is out of the pot, add about a cup of your blitzed vegetables into the hot pot. Give them a good stir and cook until they're softened, about five minutes.
  3. Sprinkle the flour over your vegetable mixture, and give it a good stir. Let it cook for a minute or two to get rid of the raw flour flavor.
  4. Next add your potatoes, mustard powder, and paprika. Stir to make sure everything is combined and your potatoes are coated in the spices.
  5. Add the chicken stock, Worcestershire sauce, and hot sauce to the pot. Your potatoes will be just barely covered. Bring this up to a bubble, then lower your heat to low, put the lid on your pot with just a crack to let some of the steam escape, and simmer for about 15 minutes or until the potatoes are fork tender.
  6. Once your potatoes are soft, give them a quick mash. I like this soup with a bit of texture. The more mashing you do, the smoother it will be, obviously.
  7. Stir in the cheese, milk, and cream and let it cook while stirring for a minute or two until the cheese is melted.
  8. Remove the pot from the heat, taste for seasoning, and add some pepper and cayenne, as well as salt if you think you need it.
  9. Add your soup to the bowl, then sprinkle on some of the crispy bacon, and scissor some green onion over the top. Try not to eat the whole pot by yourself.
Adapted from Popular Pinterest Recipes
http://awesomeon20.com/
Green Minestrone | How to be Awesome on $20 a Day

Green Minestrone

Green Minestrone | How to be Awesome on $20 a Day

Guys, the coldness is real. Autumn has come along and slapped us in the face up here in Scotland. Maybe this year I’ll finally manage to buy some cold weather clothe. Or maybe I’ll just keep freezing to death. Time will tell.

Green Minestrone | How to be Awesome on $20 a Day

Even if I don’t have a sweater, at least I have soup. And this one’s packed with vegetables, so that’s good, right? Green Minestrone is loaded up with zuchinni, cabbage, leeks, and green beans. Everything gets roughly chopped, tossed in the pot, then topped up with some good vegetable stock. Throw in some adorable tiny pasta, and it’s on.

In case you think things are getting a little too healthy up in here, I garnished these with some parmesan crisps. You can make these in a skillet or in the oven. Just pile up a spoonful of parm, apply heat, and watch the magic. It should only take about three of four minutes for your cheese to melt into crispy little discs. 

Green Minestrone | How to be Awesome on $20 a Day

Soup solves so many problems. Get out your favorite pot and make Green Minestrone tonight.

Green Minestrone
Serves 4
A simple soup loaded with green vegetables to keep you warm this autumn.
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Ingredients
  1. 2 tablespoons olive oil
  2. 1 leek, clean, halved lengthwise and thinly sliced
  3. 1 zucchini, peeled, quartered lengthwise, and chopped
  4. about 225 grams of white cabbage, shredded
  5. 50-75 grams green beans, with the ends trimmed then chopped in half
  6. 1 liter vegetable stock
  7. 100 grams small shaped pasta
  8. 1 tablespoon vermouth
  9. Salt and pepper to taste
  10. Parmesan, crisp or not, to serve, optional
Instructions
  1. In a large pot over medium heat, warm your oil, then add the leek and zucchini, give it an occasional stir. Let this cook for about 5 minutes to soften up a bit.
  2. Next add in the cabbage and green beans and cook for another five minutes. Your cabbage will shrink down to a manageable size. Don't worry.
  3. Add the stock to your pot and allow it to come to a boil. Turn down the heat to a simmer, put a lid on your pot, and let it simmer for 20 minutes.
  4. Uncover the pot, nudge the heat up some so your soup comes back to a boil, then add the pasta and cook it for about 10 minutes.
  5. Once the pasta is cooked, add the vermouth. Turn your heat off, add salt and pepper to taste, and allow the soup to cool for about 10 minutes.
  6. Serve with a sprinkling of parmesan cheese or some deceptively fancy parmesan crisps.
Adapted from Kitchen by Nigella Lawson
http://awesomeon20.com/
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