In my most recent attempt at organizing my meal planning process, I noticed that my recipe binder was full of tasty-looking soup recipes that I have yet to try. A couple winters ago, I made soup practically every day for about a month (some days we had leftover soup). I think it’s time to do it again.
If I find any keepers, I’ll try to post them here. In the meantime, here’s one of our favorite soup recipes–a smooth black bean soup with a little bit of heat and a lot of flavor. The ingredient list is long, but I usually have most of the items on hand. Add a couple of cornbread muffins for a surprisingly filling meal.
(My attempts at getting fancy with the sour cream resulted in something you might serve at Halloween. Oops.)
Creamy Black Bean Soup (from this recipe)
Time: 45 minutes
4 celery ribs, diced
1 large onion, diced
8 garlic cloves, minced
1 jalapeno pepper, seeded and chopped
4 tsp. canola oil
5 cans (15 oz. each) black beans, rinsed (about 10 cups)
2 cans (14.5 oz. each) vegetable broth
3/4 cup water
2 tsp. dried oregano
2 tsp. ground cumin
2 tsp. chili powder
2 tsp. black pepper
1/2 tsp. ground coriander
1/4-1/2 tsp. crushed red pepper flakes
1/4 tsp. Frank’s Red Hot sauce
2 roma tomatoes, diced
1/3 cup fresh cilantro, minced
sour cream (or, in a pinch, Greek yogurt)
In a large soup pot or dutch oven over medium heat, sauté the celery, onion, garlic, and jalapeno in oil until onion is tender. Stir in remaining ingredients (except garnish). Bring to a boil. Reduce heat; simmer, uncovered, for 20 minutes.
Using an immersion blender, process soup until smooth (alternatively, cool soup slightly and process in batches in a regular blender, then return to pan and heat through).
Garnish each serving with tomatoes, cilantro, and sour cream.