Easiest Black Bean SoupPrint
Soup breathes reassurance…and offers consolation.
Louis P. DeGouy
Write a paper. Read a million pages. Excel something. Collaborate. Group meeting. Write another paper. Take a quiz. Finish this bonkers homework. Pretend you understand it. Learn everything about this thing. Write two more papers. Start this. Finish that.
Gah make some spicy soup. Hug yourself. It’s all temporary. None of it is truly that important. What really matters is good soup and good company…life is busy and wonderful!
Easiest Black Bean Soup
- Olive oil
- 1 yellow onion, chopped
- 2 medium carrots, chopped
- 1 red bell pepper, seeded and chopped
- 3 cloves garlic, chopped
- Salt + cracked black pepper
- 3 (15-ounce) cans black beans, undrained
- 1 (16-ounce) jar salsa
- 1 1/2 cups low-sodium vegetable or chicken stock
- 2 teaspoons cumin
- 1 teaspoon chili powder
- 1/8 teaspoon cayenne pepper
- Pinch of cinnamon
- 1/2-1 teaspoon sauce from canned chipotles in adobo sauce
- Juice of 1 lime
- Cilantro, shredded cheese, light sour cream
- Heat a couple tablespoons of olive oil over medium heat in a large heavy pot. Add onion and carrots and sauté several minutes. Add peppers and cook until vegetables are soft. Add garlic and cook another minute. Season with salt + cracked pepper.
- Add black beans, salsa, stock, spices, adobo sauce and a good pinch of salt. Stir well and taste for seasoning; add more spices as needed. Bring soup to a bubble, reduce heat to low and cover for at least 30 minutes. Finish with lime juice.
- Garnish with fresh cilantro, shredded cheese and light sour cream.