Soup of the Week

One reason I love winter, is that it’s soup time. Wait, that’s a lie. I hate winter. One thing that makes winter more tolerable to me is soup.  I love a bowl of hearty delicious soup.  I find myself cooking soup for my family at least once a week during the cold months, so I thought I would start posting my favorite soup recipes in a weekly post. Sometimes they are taken entirely from somewhere else, in which case I will link back to the original recipe (if I can find it), and sometimes I’ve just thrown things together and made it up.  I like to include lots of veggies in most of my soups so that I don’t have to make a salad or a side vegetable to go with it. After all, part of what I love about soup is the fact that it’s a one-pot, easy clean up meal.

Here is my first soup of the week- this one doesn’t have tons of veggies, so I usually make a yummy salad and I can usually get Ishaan to make a killer skillet cornbread to go with it!

Spicy Black Bean Soup

olive oil- just enough to sauté the onion and garlic

6 cloves of garlic, minced

1 jalapeño pepper, seeded and chopped

2 medium onion, chopped

2 carrots, grated

4-5 chopped tomatoes, or 28 oz of canned tomatoes.

28 oz of canned black beans or preferably beans that have been soaked overnight and then cooked in the morning (but sometimes I just don’t plan that well)

a generous amount of cumin- at least a tablespoon

6 cups of veggie broth or water and bullion (I prefer something called Better than Bullion– it’s like a thin paste that comes in a little jar available at most coops or natural food stores)

salt and pepper to taste

a splash of cream or 1/2 & 1/2 if you are feeling decadent

chopped cilantro

Heat the olive oil in a pan. Add the onion, garlic, and jalapeño- cook until the onion is translucent, but take care not to burn the garlic. Add the tomatoes, cumin, salt, and pepper.  Cook for a few minutes. Add the beans and broth. Simmer for about 20 minutes.  Remove about half the soup and blend it until fairly smooth in a blender then put it back in the pan with the rest of the soup. This thickens up the soup without making it completely smooth. If you are adding cream, do it now (at the end), but really just a splash as this is intended to be a hearty, spicy soup.  That’s it!

I got the inspiration for this soup off the epicurious website, and then changed it up  a bit.


2 responses to “Soup of the Week

  1. Yum – going to make this one – we love black beans so…I would love the skillet cornbread recipe too with photos so I get the gist!

  2. Generous amount of cumin, but of course!!! Love this one.

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