Bean & Tortilla Soup - Every Day Dorie AND Blueberry-Buttermilk Bundt Cake
In Dorie's recipe, she suggests just heating up the beans (we used kidney beans), then spooning the amount you want into your bowl and then layering on the soup. Her recipe involves cooking over the stove-top. We sped up the process a touch by using our Instant Pot on the pressure cook mode for 5 minutes. To make the soup base we used the rest of the liquid from the kidney beans and water - as we realized while prepping the soup that we had run out of chicken stock.
Finally, the toppings! Dorie gives lots of great suggestions for toppings. She suggests reserving a bit of the red onions and peppers behind to add to your soup. Then, all the toppings are essentially everything I love about dips, but in soup form! Avocados, shredded cheese, yogurt/sour cream and finally tortillas! I might have over done my toppings a bit but this was such a great meal considering how cold it is getting here in Edmonton!
|His (in the background) and Hers versions of the Bean & Tortilla Soup|
in my wheel thrown bowls!
One addition is that next time, I would add more than 1tsp of adobo sauce; probably a good tablespoon of adobo sauce. This would add more smokiness to the soup which would help separate this soup from a minestrone soup and more towards a Bean & Tortilla soup. Dan did add in more adobo sauce to his soup later. Overall, a great soup to add to our soup rotations this Winter! Check out the Cook the Book Fridays page to see how everyone else did!
Finally, one more picture to add to my catching up of Every Day Dorie is this Blueberry-Buttermilk Bundt Cake! This one is a keeper! It was so good, I made it twice! Each time, we wisely cut up a good half of the bundt cake and shared it with our neighbours (individually wrapped of course!).