A hearty soup that is quick to prepare, and a treat for the tastebuds. Garnish with sour cream, avocado and cilantro if you like, or some grated cheddar cheese.
By Nicole Criss
Just because a dish is simple doesn’t mean it’s not worthy of being called fantastic. Simple meals are often the most satisfying. Like this black bean soup. It’s quick to prepare, hearty, filling and healthy. It’s also very easy to improvise, making it great for a weeknight dinner or a weekend lunch. Love heat? Kick up the chili powder and add some hot sauce. Want to round out the meal? Serve with a salad and some corn muffins. Most importantly, enjoy the simplicity of it and remember how lucky you are to have a hot bowl of soup this season. Simply put, it’s one of life’s small pleasures.
- ½ red onion, peeled and diced
- 2 cloves garlic, finely chopped
- 1 carrot, peeled and diced
- 1 stalk of celery, diced
- 1 red pepper, diced
- 2 cups (400 grams) black beans, drained
- 2 cups (400 grams) chopped tomatoes (I used a 14 ounce can.)
- ½ cup (118 ml) chicken broth, vegetable broth or water
- ½ teaspoon oregano
- ½ teaspoon chili powder
- ½ teaspoon cumin
- 1 bay leaf
- Cilantro, avocado, sour cream for optional garnish
- In a medium soup pot, saute the onion, garlic, carrot, celery, red pepper for about 5 minutes.
- Add the black beans, tomatoes, broth and spices.
- Simmer for 30 minutes, remove bay leaf, then garnish and serve.