I just got my first engagement gifts today from my darling aunt (hi Shanti Atta!)–a bundt pan and immersion blender.
Yes, a bundt pan.  But I’m here to talk about the immersion blender, also known as my new love.  I received this bad boy, and while I haven’t experimented with the attachments, I’m starting to think I can eliminate the regular blender and food processor on my registry.  This is a total must-have for any girl or guy on the go, as it will transform your kitchen and your culinary life.
It is that amazing.
I have yet to go grocery shopping, but have plenty of canned and frozen provisions. Â 5 ingredients, 10 minutes, my new immersion blender and a pot created the most satisfying black bean soup. Â And since I’m not one to keep culinary secrets, so here’s the recipe.
Pantry/Freezer Black Bean Soup
serves 2
Ingredients
2 cans of black beans
2 cups of mixed frozen veggies (I would use bell pepper, hot peppers, corn, and other Southwestern veggies)
Hot sauce, to taste
Lime juice, to taste
A sprinkle of shredded cheddar cheese
Directions
Drain the 2 cans of black beans and cook over medium heat until soft (about 5 minutes).
Insert immersion blender into the beans and blend until smooth.
While the beans are being heated, defrost two cups of frozen veggies of your choice. Â Mix them into the smooth bean mixture.
Add the hot sauce and lime juice to taste. Â Stir well.
Serve into bowls, and sprinkle some cheddar cheese on top. Â Enjoy!
Best part? Â Apart from the cheese, it’s completely fat-free and super healthy. Â Don’t let the creaminess fool you–it’s all about the immersion blender, baby.
