Meatless Monday: Black Bean Soup
It’s officially fall. I think we’re going to have Black Bean Soup tonight.
This is a delicious and easy soup, and like so many soups it can be a very nice template for all kinds of things you’d like to get out of the fridge. But the basic recipe is here:
Basic Black Bean Soup
In a saucepan, saute 1 chopped onion and 2 cloves minced garlic in a little oil till soft. If desired, add chopped bell or other peppers and saute. (If it weren’t meatless Monday, a little bit of ham is nice to add here too…but it’s Monday.)
Add 1-2 cups vegetable stock
Add 2 cups cooked black beans, drained or not, as you wish. You can use canned or some you made earlier in quantity.
Season with 1-2 tsp cumin, 1/2 tsp oregano, up to 2 tsp of your favorite chili powder blend, and/or a few drops hot sauce.
If you wish, attack just a little with an immersion blender, or remove a cup or two of soup into a blender or food processor, to thicken. Alternatively, if you use canned beans, use half and half whole beans and “fat free refried” beans (essentially just mashed up). Or completely mashed ones. It’s your dinner.
Serve with a dollop of plain creamy yogurt and a sprinkle of grated cheese.
Yummers. If you like, you can decrease the broth by a lot and serve this over rice; it’s just as good.
(UPDATE: and after all that, I got home from work to realize I’d used up all my black beans when I made chili last week…so we had pasta instead. Sigh…)