Ah soup. I’ve made quick soups with canned beans and soups that take hours, starting with dried beans soaking on the stove top. I wonder which is better? Better as far as flavor goes. My brother and I recently had this discussion. We came down to a blind folded taste test. Make the same soup, one with canned beans, the other with dried, and see which was the winner. Someday…
Until then I have to say that if I make a quick, easy soup with stuff in my pantry and produce in my fridge, and it’s got great flavor, baby I’m sticking with that!
This is definitely a soup that checks all those categories for me – quick, easy, stuff I have on hand (usually) and so flavorful that I think this will be one of the soups my brother Bobby and I test. Stay tuned…
2 tbs olive oil
1 and 1/2 cups chopped onion
2 cloves garlic minced
1 cup chopped bell pepper (I used red but green would be interesting here as well)
1 tbs ground cumin
1 tsp cayenne
1 tbs adobo sauce (from can of chipotle chili in adobo – you know what, put a diced chipotle chili in too. I like spice.)
4 to 6 cups chicken stock (less if you like it thick, more if you like it more soupy)
3 cans black beans drained and rinsed
salt and pepper to taste
garnish: shredded cheddar cheese, sour cream, chopped scallions, fresh chopped cilantro, squeeze of lime
In a large soup pot heat the olive oil over medium heat. Add the onion, peppers and garlic. Cook until tender about 6 to 8 minutes. Stir in spices. Add the stock and beans. Bring to a boil then reduce to a simmer. Simmer for 15 to 20 minutes. Put about 1/3 of the soup into a food processor – carefully. Puree it and add it back to the pot. (Puree more if you like a smoother soup.) Serve in a bowl with the garnishes you like. The sour cream cools down the spice, but I like all of the garnishes I listed above. More is more. While we’re at it, make Cornbread Muffins and serve them with it too!