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Instant Mexican Black Bean and Red Noodle Soup

Instant Mexican Black Bean and Red Noodle Soup
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Prep Time: 15 min Serves: 1
Cooking Time: 5 min Yield: 1 Mason jar soup
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Here’s a unique soup that bursts with a fusion of flavors. It’s made with salsa verde, yellow corn, black beans, cilantro, vegetable broth and pad thai noodles. If you can find them, select red rice pad thai noodles for a slightly nutty flavor and antioxidant-rich polyphenols.



1. To pre-prep noodles, boil them in salted water per package directions, rinse or toss with ice cubes to cool, and drain. Do in advance and chill. (Note: 2 ounces dry noodles makes about 3/4 cup cooked. Try Explore Cuisine Organic Red Rice Pad Thai Noodles—or swap with egg noodles or corn noodles.)
2. To make, layer in a 16-ounce wide-mouth jar (in order) the salsa, corn, beans, noodles, and cilantro. (Note: Pan-char corn, if desired.)
3. To store, seal and chill in the refrigerator for up to 3 days.
4. To prepare, ideally remove jar from the refrigerator 30 minutes in advance. Remove lid, add boiling vegetable broth (or chicken broth), replace lid and let stand to “simmer” for 5 minutes. For a hotter soup, transfer to a microwave-safe bowl and heat as desired.
5. To enjoy, shake or stir and enjoy from the jar or a bowl. Add salt, lime juice and/or hot sauce to taste. Garnish with grilled poblano pepper strips or avocado cubes, if desired.

For a heartier meal, double all ingredients and use a 32-ounce jar!

PC: Jackie Newgent


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