Seems like we keep doing soups in twos for our Soup and Stew Sundays. I guess it has something to do with our love of comparing things. Anyway, this week, we made a black bean soup adapted from this smitten kitchen recipe.
Future Ben and Carolyn, make this soup again. It was good, required few ingredients, and really easy to make. I know we usually save the review for after the recipe, so I'll leave it at that for now:
one large red onion, chopped
4 bell peppers, green, red, yellow, and orange, chopped
a tablespoon of oil
Saute for 5-8 minutes, until the vegetables are tender but well before onions begin to caramelize.
4 teaspoons of cumin
4 cloves of garlic
Add these and continue sauteing for 2-3 more minutes.
4 (15oz) cans of black beans
1 tablespoon of chipotle peppers in adobe sauce
1/2 teaspoon red pepper
1/2 teaspoon white pepper
2 teaspoons of salt
2-3 cups of water
Chuck it all in there and stir it up a bit. Let it simmer on medium for at least 30 minutes. The longer you let it simmer, the thicker it will get (which is good).
Remove 2-3 cups to a blender and puree, then return and stir.
juice from 1/2 lime
squeeze this in at the end and give it a good stir. Taste, and adjust salt levels accordingly.
We ate this soup with tortilla chips on Sunday and a quesadilla today. It could go with just about any bread product. So there you have the recipe. We used a little too much water so the soup was a bit thin yesterday. It thickened up nicely overnight though. The lime juice was noticeable on Sunday, but it didn't come through tonight; Carolyn and I both agreed that we could add more next time. Other than that, it was a perfect black bean soup. The variety of bell peppers is necessary, I think, and their presence adds a little bit of refreshment that breaks up the black bean flavor.
Give this soup a try and let us know how it turns out.
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