So, I am sitting at home today, waiting out Hurricane Sandy. The actual storm hasn’t really started, so we are thankful for the power. School and work are both closed and the family is getting restless. Instead of going completely bonkers indoors, we are trying to get things done.
Did a quick pantry clean-out to see what we have. I have no worries that we will ever go hungry during this storm. My kids might complain, but we’re good.
Came upon plenty of canned goods and decided to make this fantastic and easy black bean soup.
The smells were intoxicating pretty quickly, I didn’t want to wait to eat it, but it’s definitely worth it. It cooks up pretty quickly.
Vegetable Black Bean Soup
Ingredients:
1 tbsp. vegetable oil
2 small onions, chopped
2 carrots, chopped
3 ribs of celery, chopped
1 red pepper, chopped
1/2 green pepper, chopped
5 cloves garlic, chopped
4 tsp. cumin
3 tsp. salt
2 tsp. ground pepper
2 cups vegetable broth
2 cans black beans
1 can chopped tomatoes
1.5 cups frozen corn
non-dairy sour cream (optional)
Directions:
Heat up the vegetable oil in a large soup pot on medium-high.
Add in the onions, carrots, celery and chopped pepper. Cook for a few minutes.
Add in the garlic and the spices. Cook another 5 minutes.
Add in the canned goods and vegetable broth.
Bring to a boil. Turn down the heat to medium low and cover the pot.
Cook for 30-40 minutes.
With a potato masher or an immersion blender, mash or puree some of the soup. You still want the chunks, but the pureed or mashed bits will help thicken the soup.
Cook another 10-15 minutes on low. Try it. Season with additional salt if necessary.
Serve with a dollop of sour cream.
Enjoy!
