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Instant Mexican Black Bean and Red Noodle Soup

by Livestrong_Recipes  |  Jan 26, 2017

Instant Mexican Black Bean and Red Noodle Soup
  1. PREP
  2. 15 m
  • COOK
  • 05 m
  • TOTAL
  • 20 m

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.

INGREDIENTS

SERVES 1

  • 2 oz Rice Noodles, Pad Thai
  • 1 1/2 tbsp Salsa Verde
  • 1/2 cup Corn, sweet, yellow, frozen, kernels cut off cob, unprepared
  • 1/3 cup Canned Black Beans
  • 2 tbsp fresh cilantro
  • 1 cup Broth, Organic, Vegetable

DIRECTIONS

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.
6 Note:
7 For a heartier meal, double all ingredients and use a 32-ounce jar!
8 PC: Jackie Newgent