It's cool and damp outside, football's on and I can smell the faint aroma of charcoal grills and someone burning leaves - I couldn't have staged a better backdrop for this soup if I tried! The only thing my poor unsuspecting neighbors are missing, is a wafting stream of sauteing onion, carrot and celery twisting its way out of our house straight into their windows!
As promised, here's the Black Bean Soup from last weeks football cookout. I recall the recipe appearing many years ago in Real Simple magazine. I've scoured the web in search of the actual article to no avail. No worries as I've made this simple, delicious, healthy soup so many times...it's one of the recipes I know by heart!
Take this soup to extreme levels by offering the following accoutrement's:
Homemade bacon bits
Slices of lime
This is one I promise you will make over and over again!
Black Bean Soup
from a lost article in Real Simple Magazine, many years ago
3 15.5 oz. cans black beans, rinsed and drained
4 cups chicken stock
3 tablespoon olive oil*
3/4 to 1 cup onion, chopped
3/4 cup celery, chopped
3/4 cup carrot, chopped
1 scant tablespoon cumin
1 tablespoon tomato paste
Juice from half a lime (use the other half for garnish)
S&P to taste (if needed)
In a large, heavy pot (with lid), heat olive oil over medium heat, add onion and saute until soft (about 3 minutes). *you could render down some bacon chunks and omit the olive oil for a less healthy soup! :)
Add cumin and stir for 1-2 minutes.
Add carrot and celery and continue sauteing for another 3-5 minutes, stirring often.
Add beans and stir entire mixture for 1 minute.
Add stock, stir and bring to a boil.
Turn down heat to a simmer, cover the pot and cook for 20 minutes.
Remove from heat, remove lid and let sit a few minutes.
Add tomato paste and lime juice, then carefully pulse with a hand blender until smooth or to desired texture (A regular blender can be used too, just add soup in batches then back to the pot.)
Taste and S&P only if needed as sometimes the stock adds plenty of salt!