Simple Supper Saturday | Quick and Easy Black Bean Soup
Posted Feb 21 2009 11:38pm
Every Saturday is Simple Supper Day. Each Saturday you’ll find a recipe that I’ve created or adapted for a fast, easy, and delicious meal. Be healthy and enjoy cooking again.
Today’s simple supper is Black Bean Soup.
We’re having a cold snap in sunny South Florida. It dipped down into the forties this morning, brrrrr. I know; that’s not really cold. I lived way up in the north (in New York, bordering Vermont and Canada) for a few years so I know what real cold is. That’s why I’m back in my native Florida :). Anyway, for those of you still in the depths of winter, today’s supper idea is a hearty and warming black bean soup.
With the tummy grumbling and the thermostat on chill, I began prowling the pantry this morning. What I came up with was a warm and comforting soup that banished my breakfast blues. I know, I eat weird stuff for breakfast, but this black bean soup was just the ticket. It’s also a great cold weather supper that takes about a half-hour from start to table. Even better, the ingredients are staples that can be kept in the pantry and refrigerator, ready to come together at a moment’s notice to tackle even the coldest winter chill. Speaking of tackle, try this soup for your Super Bowl munchies tomorrow. Just add tortilla chips and a good dark beer and you’re all set.
Quick and Easy Black Bean Soup
For the Soup
1 tsp. extra virgin olive oil
1 small stalk celery, finely diced
1 tsp. onion, finely diced
½ tsp. chopped garlic
½ cup vegetable stock or broth
1 can black beans
1 can refried black beans
For the Topping
(2 large servings)
In a saucepan, heat the olive oil over medium to medium high heat and sauté the celery, onion, and garlic until the onion is translucent.
Add the vegetable stock and bring to a boil.
Drain the canned black beans and add to the soup. Reduce the heat to a rapid simmer and simmer about 10 minutes.
Add the refried black beans to the soup and stir until they are incorporated smoothly into the stock base. Remove from heat and ladle into bowls.
Top the soup with a dollop of sour cream. Add a spoonful of salsa and a lime wedge and it’s ready to enjoy.
Cooks Notes: This recipe is for 2 large servings, but there should be no problem multiplying the quantities to make more. If you try increasing the recipe and it doesn’t work well, please send me a comment and I’ll test out the recipe for a larger quantity and edit this post.
Since traditional stocks take so much time, I use organic Better than Bullion (BTB) rather than canned broths that list MSG right on the label. I’ve stated before on other posts that I liked BTB because it doesn’t contain MSG. The Better than Bullion manufacturing company website also states that they do not add MSG to their products. After completing research for my post tomorrow on hidden sources of MSG in your food, I’m not too sure anymore, but will continue to use it because it’s a good product.
Refried black beans thicken the soup. You can add more or less stock to get the consistency you prefer. I used refried black beans with lime, but have also seen them plain and with chilies.
If you like cilantro, add ½ tsp to the soup as it simmers. If you like your soup spicy, either use hot salsa as a topping or add chopped chilies to the soup with the whole beans.
The toppings and lime juice give the soup extra flavor and brightness, but the soup is also good without them.
Do you love soup too?
Soup has always been my favorite comfort food. Remember those Campbell’s commercials a few years ago when snowmen came in the door and then melted into children as they began to eat a steaming bowl of soup? That’s what comes to mind when I think about soup - warmth, comfort, caring, nurturing.