My step daughter is fast becoming an incredible home chef! We have shared a love of cooking for as long as I can remember after starting the blog site I have been begging her for some of her twists on recipes I finally got one. Her use of Goya soffrito sauce is something I am very interested in. Several of my Chefs swear by Goya soffrito so I am excited to try this recipe.
Marci's black bean soup
Servings: 4 people
Ingredients
- 1 Each Onion Chopped
- 1/2 Each Red bell pepper Chopped
- 1/2 Each Orange bell pepper Chopped
- 1 Cup Butternut squash Diced
- 3 Each Carrot Chopped
- 2 Each Small garlic cloves Minced
- 1 Lbs Dry black beans
- 6 Cups Unsalted chicken stock
- 1 Can Goya soffrito sauce
- 2 Tsp Cumin
- 2 Tsp Paprika
- 1 Tsp Garlic powder
- Salt and pepper taste
- Cilantro a garnish
- Warm corn tortillas as side
- Queso fresco or Jack cheese to garnish
- Sour cream as garnish
Instructions
- Boil 3 cups water and add dry black beans
- Remove from heat let soak one hour then drain
- Add all ingredients to stockpot simmer low for 4 hours
- Use potato masher to smash veggies and stir
- Finish with sour cream cilantro and queso fresco or jack cheese
Recent Comments