When you are in a rush and have no “real” food on hand, the drive thru is your best friend. But with only a little bit of planning and some basic skills (almost no skills) you can have some good options.
One such option is this Mixed Bean Soup which is yummy and hearty and is good for both cool and warm weathers. The soup can be made in under 30 minutes if you use canned products. I try to make a big batch over the weekend. I usually play with the beans. This week I had black, kidney and pinto beans so I used this combo. You can use any variety you want. I store them in individual serving mason jars. By doing this I go one step further in making the mornings easy. All I have to do is grab a jar of soup and some crackers or tortilla chips ( portion controlled in Ziploc bags) and I know I have something to keep my hunger at bay. If I am at home, I will warm up the soup and add a dollop of sour cream or some cheese and crunchy tortilla chips with cilantro and serrano chilies and find a nice cozy spot to relax and eat.
1 Medium Onion Chopped (any variety will do)
6 cloves garlic chopped (more if you want strong garlic taste)
2 Cans Black Beans (washed and drained)
1 Can Kidney Beans ( washed and drained)
1 Can Salsa or Fire roasted tomato with Chilli
2 tbsp Extra Virgin Olive Oil
1 litre Chicken/ Vegetable ( For extra flavor)
1 tsp cumin
1/2 tsp chipotle pepper powder
1/2 tsp cayenne pepper
1/4 tsp Turmeric
Salt to taste
Cilantro, Sour Cream, Tortilla Chips for garnish
Sauté the onions in oil till they become translucent. Then add garlic and stir for a minute. Add beans, salsa/tomatoes, stock and all the spices. Bring it to a boil and reduce heat, letting it simmer for 10-15 mins. Once done the soup will be chunky. If you want a more silkier texture, blend it using an immersion blender. I like mine chunkier ans enjoy biting into the velvety beans. Garnish with cilantro, sour cream and nachos. Enjoy.
(You can use any type of beans you have on hand.)