I can successfully cook about four dishes.
Maybe five, if I’m having a good week.
One of those dishes is Black Bean Soup. I’ve posted about it before, but I’m a better blogger now, and the recipe changes every time I make it.
So it’s happening again.
And the recipe below is the one I like best because peppers.
Black Bean Soup
- EVOO or oil of your choice
- 2 large or 4 small carrots, peeled and chopped
- 1 small onion, diced
- 1 red and 1 green bell pepper, diced
- 1 jalapeno (or 2, if you like it hot), diced
- 1 Tbs. vinegar (white wine, apple cider or golden balsamic)
- 1 tsp. ground cumin, coriander, chili, garlic and paprika
- 1 tsp. thyme
- 1 1/2 cups water
- 2-4 Chipotle peppers in Adobo sauce
- 2-4 cloves garlic
- 1 lime juiced
- 1 5.3-oz. container plain Greek yogurt
- 1 avocado
- 1 32-oz. container of chicken or vegetable stock
- 2 15 oz.-cans black beans
- 1 cup frozen corn kernels
Chopped carrots, green and red bell peppers, jalapeno and onion saute and simmer until soft in olive oil.
Onions and carrots go in first. Hot pot with a little olive oil, salt and pepper. They burn fast – so I add a cup of water, set the heat to medium and cover for 5-10 minutes. Once soft, you’re free to crank the heat up for the peppers and a bit more olive oil. I usually add some vinegar here – white wine, apple cider or golden balsamic. If the produce sticks too much, add the other 1/2 cup of water.
Seasoning is key since much of the produce will be simmered to squish. Ground cumin, coriander, chili, paprika and garlic with some thyme… because I love thyme, and I put it in everything.
Process garlic cloves and Chipotle peppers into a chunky paste. A little German Shepherd doesn’t hurt, either #whenyouseeit
Add the paste, black beans and chicken or vegetable stock to the pot. Salt and pepper again, and stir to combine.
Bring to a boil, reduce heat to low and cover for 10-15 minutes.
Add frozen corn – or fresh, if you’re into doing that first. Canned is too much and not that tasty in this soup. Just FYI. Plus, frozen corn is cheaper.
While the soup is simmering, or whatever soup does over heat sans boil, add the juice of one lime, a 5.3-oz. container of plain Greek yogurt and an avocado to the food processor. Spin until smooth.
Chop green onions or chives or shred cheese to top the soup. I do not recommend Goldfish crackers for this… you Goldfish cracker eaters.
Serve soup with a dollop or two of the avocado yogurt sauce and toptions of your choice. (If your soup isn’t soupy enough, add 1-2 cups of water, more salt and pepper, and let it go on the heat for a little longer.)
Eat two servings.
It’s worth it.
Also, with vegetable stock, this dish is totes vegan.
But this dish is.
The other items I’m pretty bomb at cooking are Roasted Garlic Tomato Soup, Veal Meatball Soup, Turkey Sausage Skillet and Bang Bang Shrimp – which we’re having tomorrow so be prepared for the AWESOME that is bagged salad and pre-cooked shrimp in sweet, spicy sauce.
Cooking for the win.