This yummy recipe bean soup with eggs its very good. Its an easy and frugal recipe to make any time you are in a tide budget.

You can have this bean soup with eggs any day of the year.

I love adding some salsa to make it more yummy but you can add salsa with no spicy on it, I feel that salsa gives a really good flavor.

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Budget Ingredients:

Very frugal ingredients

See recipe card for quantities.

Instructions

blend the beans with their own juice.

saute the vegetables, and blended them with a little bit of water and salt.

in a pot add your salsa and cook it for 2min, add the blended beans and mix it up,

add the eggs and cook them for 6-8 minutes, add the cheese is you would lilke.

Salsa - If you have already a salsa in your fridge you can use that one instead of making it. Use around 1 cup and ½ or so.
Beans- use any type of beans that you would like, black beans etc...

If you have any leftovers, you can keep them inside the fridge for 5 days with no problem.

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Prep Time 5

Cook Time 6

Total Time 11

Course LONCHES

Cuisine Mexican

Servings 6 eggs

Prepare the Beans:
In a blender, combine the cooked beans and their liquid. Blend until smooth and set aside.
Make the Salsa:
saute the tomatoes, onion jalapeño and clove of garlic. In the same blender, combine the tomatoes, jalapeño, onion, garlic, and a little water. Blend it well. Add salt to taste.
Cook the Salsa:
In a large pot or skillet, heat the olive oil over medium heat. Pour in the blended salsa and cook for about 2 minutes, stirring occasionally.
Combine Ingredients:
Add the blended beans to the pot and mix well. Bring the mixture to a gentle boil.
Add the Eggs:
Once boiling, carefully crack the eggs into the pot, one at a time, spacing them evenly. Cover the pot and let it simmer for about 6 minutes, or until the eggs are set to your liking.
Serve:
Once the eggs are cooked, remove from heat. Serve warm with crusty bread, tortillas, or over rice. Enjoy!