Bean Cuisine Soups: Pasta Fagioli and Black Bean
I love soups/stews/chowders in the wintertime, but if a bomb went off in my kitchen and blew it off the back of the house, the only thing I’d miss is my coffee pot. So, whatcha got up your sleeve for a non-cook like me? ~ Suzanne Bird Harris
Suzanne, I’ve got an answer for you and others who consider themselves “non-cooks”. Bean Cuisine soups are pretty darn easy to make and will set you up with a good amount of delicious soup with little effort. Each flavor is made up of a unique blend of beans with a separately sealed “freshness packet” of herbs and spices
I’m a stickler for ingredients. My policy is if you can’t understand the ingredient label without a degree in chemistry, don’t buy it. This policy it makes it tough to shop in the supermarket and easy to shop in the farmer’s market. Most of my soups are from scratch but not all. Some soup mixes are a-OK in my book, as long as they’re not full of chemicals, I’m game to try them.
I’ve been using Bean Cuisine soups for years. The ingredient list for their Island Black Bean soup reads like this: beans, spices and red bell peppers. With soups like this, there are still more ingredients to put into the soup besides whats in the bag. Despite this, they are really quite handy and are easy to whip up.
A bean soup is a worthwhile investment. You can dress it up or down, it works for lunch or dinner. Or even a hearty breakfast. Making your own soup is good for both your wallet and your waistline.
Despite what the Food Network would like us to believe, cooking is not a spectator sport. Don’t be shy, give it a try, its pretty tough to screw up soup! Hop on out of the bleachers, stop giving your money away for take out and fire up that stove!
