I just threw what I had into the pot but these are the approximate amounts I used. You could add veggies or rice if you want. Depending on what you use for toppings, you can keep it vegan or just go vegetarian.
Black Bean Soup
By Deb Kahakai Kitchen
(Makes About 6 Servings)
2 Tbsp olive oil
1 small sweet onion, diced
1 can diced mild green chilies
2 garlic cloves minced
1 1/2 tsp ground cumin, or to taste
1 tsp chipotle seasoning or chili powder or choice, or more to taste
2 can fire-roasted tomatoes and their juice
3 (15 oz) cans low sodium black beans, rinsed and drained
4 cups low-sodium veggie broth
salt and pepper to taste
Garnishes of choice--I used sour cream and crushed lime tortilla chips and lime wedges for my photos and added salsa and diced avocado for sering my guests
Heat olive oil in a large soup pot over medium heat. Add onion and cook 7 to 8 minutes until onion is softened and translucent. Add canned green chilies and garlic and cook another minute or two, then add ground cumin and chipotle seasoning and cook until fragrant.
Add the tomatoes and their juices, black beans and veggie broth to the pot and bring to a boil. Reduce heat and cook at least 20 minutes or longer to build flavor. Season to taste with salt and pepper.
ladle into bowls and serve with your favorite garnishes. I served these with the above mentioned garnishes and also made simple cheese quesadillas to serve with (and dip into) the soup.
Notes/Results: Sometimes a simple black bean soup just hits the spot. I snapped only quick picks while my guests were out and about, then put the toppings on the table and served a platter of simple quesadillas. It turned out to be a great dinner for a blustery night.
Let's see what is going on in the Souper Sundays kitchen:
Tina of Squirrel Head Manor made cheese bread and used it for these delectable looking BLTs. She says, "Nothing like homemade bread.The aroma of it baking makes me hungry every time.This is a bread I have been wanting to make for a while.The recipe was lost in a pile of other recipes I want to try but...finally I have success! ... It was excellent for BLT sandwiches. Toasting the bread was definitely the way to go. Also, I apparently don't know how to slice bread thin enough for sandwiches and had huge hunks. Doug used the electric carving knife and that worked a treat. When this bread is stale I will cube it, toast it in the oven and make croutons for salad. Win-win!"
Here at Kahakai Kitchen I made this simple but stunning Clementine, Carrot & Mint Salad for a recent book tour review. I loved how fresh it tasted--the clementines and carrots are sweet but the mint, red onion (or shallot in my case) and salt keep it savory too. I love the color! I will definitely make it again.
Thank you Tina for joining me this week!
(If you aren't familiar with Souper Sundays, you can read about of the origins of it here.
If you would like to join in Souper (Soup, Salad, and Sammie) Sundays, I would love to have you! Here's how...
To join in this week's Souper Sunday's linkup with your soup, salad or sandwich:
- Link up your soup (stew, chili, soupy curries, etc. are fine), salad, or sandwich dish, (preferably one from the current week or month--but we'll take older posts too) on the picture link below and leave a comment on this post so I am sure not to miss you. Also please see below for what to do on your blog post that you link up to Souper Sundays in order to be included in the weekly round-up.
On your entry post (on your blog):
- Mention Souper (Soup, Salad & Sammies) Sundays at Kahakai Kitchen and add a link back to this post. (Not to be a pain but it's polite and only fair to link back to events you link up at--so if you link a post up here without linking back to this post or my blog on your post, it will be removed.)
- You are welcome to add the Souper Sundays logo to your post and/or blog (completely optional).
Have a happy, healthy week!