Thursday, December 11, 2014

Bub's Home Bean Soup

The guys are on the road!  Derek is bringing my Bub home for winter break. Yay!

Since he kicks off his break with wisdom teeth extractions, I thought a good, hearty, home cooked meal would be nice his first night home.  Soup isn't anything he's getting to eat at school and it is pretty chilly out...

I found a sort of unique recipe using refried beans to make a creamy sort of soup.  Bub seriously loves refried beans.  There are a lot of versions online for this type of soup.  As usual, I took the idea and did my own thing with it using the types of spices and veggies he can have.

2 chicken leg/thigh quarters
Water, approx 6-8 cups (enough to cover chicken pieces)
2 tablespoons Bragg's Liquid Aminos
Black pepper
Cumin
Garlic
1/2 cups shredded carrots
1 can refried beans

Put chicken parts, water, Bragg's, garlic, and cumin in a 5 quart stock pot.  Bring to a boil.  Reduce heat and cover.  Cook for about 45 minutes or until chicken is tender.  Remove chicken from pot with tongs.  You'll want to put the chicken into something you can shred it in with a couple of forks.

Throw the shredded carrots into the pot.

Peel the skin off the chicken and remove and shred the chicken.  Put just the meat back into the stock pot.  Add the can of refried beans and stir to combine and heat through.

Serve with tortilla chips and cheese.  Bub ate with Beanito Black Bean chips and Daiya vegan cheese.






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