This recipe goes back to our first date, when we decided to cook a meal together instead of going out. Upon hearing of my tendency to avoid meat products after we’d made these plans, Elliott went frantically in search of a recipe we could both enjoy. He found one for vegetarian fajitas, we went grocery shopping, and the rest, they say, is history.
In the mood for warm liquids last week after coming down with a bad cold, I threw together this quick and easy black bean soup using most of the same ingredients the fajitas call for. It’s a perfect weeknight recipe, and I found it super satisfying as a meal by itself. I had plenty left over for lunch the next day, but I’m sure it would also freeze well. To avoid cluttering our small kitchen further by getting out the blender, I left the soup chunky; feel free to puree in batches, though, if it better suits your taste.
As for other updates, it’s getting to be that time of the semester when I really look forward to the end of May. A busier schedule leaves me with less time to cook every night, so I’m sure that in the coming weeks we’ll be revisiting the simplicity of soups and stir-fries. With something so convenient and healthy, it’s hard to feel guilty about the occasional effortless meal.
Black Bean Soup :: Serves 4
1 yellow onion, diced
3 bell peppers, diced (red, orange and yellow varieties)
2 cloves garlic, minced
1 tsp. chile powder
pinch of cayenne
1 tsp. cumin
1/4 tsp. red pepper flakes
1/2 tsp. dried oregano
salt and pepper
juice from 1 lime
1 Tbsp. tomato paste
2 cans organic black beans, drained and rinsed
1/4 cup chipotle salsa
fresh cilantro, chopped (plus more for garnish)
1 16-ounce can crushed tomatoes
vegetable broth
avocado, for garnish
- In a heavy saucepan, saute the onion, bell peppers and garlic in a few tablespoons of olive oil until soft. Add the spices, salt and pepper, and lime juice and stir to combine. Saute 2 minutes more.
- Add the tomato paste and fully incorporate. Add the black beans, salsa, chopped cilantro, and crushed tomatoes and stir to mix thoroughly. Add enough vegetable broth to cover–I like my soups more stew-like, but if more broth is desired then by all means add more.
- Season again with salt and pepper, stir, cover and reduce heat to a simmer. Cook for about 10 minutes on low heat, just enough time to allow the flavors to combine. Taste for seasonings and ladle into portions, then garnish with chopped avocado and more cilantro. Serve hot.