Friday, February 22, 2008


Black bean soup (recipe in the comments)
Sauteed swiss chard and beet greens with red wine vinegar
Grainy rolls

Hot tea
This is one of our old stand-bys! We've been making this since early 2001 and it is one of my favorite soups. This was the first soup we made with our immersion blender, convincing us that it was an indispensable tool. This soup is easy to make and has a rich flavor that highlights all the components, earthy beans, tart lime, hot chili powder. The condiments really make it shine - sharp cheddar, spicy scallions, and creamy sour cream. Don't go overboard with the additions though - more than a tiny amount of sour cream will overwhelm the soup and then that's all you'll taste. This soup is great with grainy bread dipped into it and a simple salad or quickly sauteed or grilled vegetables make fine pairings.

Prep Notes
Difficulty: Easy
Chopping: Onion, garlic, scallions, bell peppers
Time: 30minutes
Make ahead: This is great leftover.

J: "I think this is our best soup. Am I really saying that? I think I might be."
M: "Way yum."

1 comment:

J said...

Black Bean Soup – How to Cook Everything and M & J
Serves 4-6

2 T canola oil
2 medium onions, chopped
4 garlic cloves, chopped
½ T hot chili powder, plus more to taste
2 cans black beans, rinsed and drained
4 cups chicken or vegetable broth
1 T lime juice, plus more to taste
Shredded cheddar
Chopped scallions
Sour cream

Heat oil in a large soup pot over medium heat. Add onions and cook until softened, about five minutes. Add garlic and chili powder and cook for another minute, stirring to combine. Add beans and broth and season with salt and pepper. Bring the soup just to a boil. Turn the heat to medium low and simmer gently for 10 minutes.

Remove from heat and immersion blend until desired consistency. We blend ours pretty thoroughly.

Add lime and taste for seasoning. You may want to add some cayenne or additional lime juice.

Serve sprinkled with cheddar shreds and scallions and topped with a dollop of sour cream.