Yesterday I posted about the black bean soup we made earlier this week that turned out flavorless and disappointing. We had a ton of leftover black bean soup though, so we needed to figure out a way to make it better.
I picked up some chorizo at Fairway today, since A and I thought that would add some much needed flavor and spice. In addition to half the chorizo, I added a few more spoonfuls of dry sherry and sherry vinegar, a few more bay leaves, a lot more salt, and some more water since the soup had thickened up a little bit in the fridge. A also put in more salt as it was simmering later on.
What we added tonight (not the baking soda or lemon juice in the background)
The soup simmered on the stove for another 2.5 hours before we ate it, and it was so much better than the other day.
The insides of the beans were still a little dry but they were much improved. I guess soaking the beans in the soup in the fridge for a couple of days and then cooking the beans for another few hours did the trick.
Adding in the chorizo definitely gave the soup more flavor. I know there must be a good way to make a vegan or vegetarian black bean soup, but whatever was in that cookbook wasn't it. I don't think adding the entire salt container would have made that good, just salt-tasting. But the chorizo and the extra ingredients tonight seemed to help. The additions tacked on another $4 or $5 to the soup, but it did make two big meals for us. At least we were able to finish the leftover soup instead of throwing it out!
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