There’s something so comforting about this black bean soup. Even though it’s fairly quick and easy to make, it still counts as homemade. It’s adaptable to the vegetables and spices you like best, and provides a nutritious vegetarian option for lunch or dinner. It also keeps well in the refrigerator for a few days, making it a great go-to meal any time of year.
This time of year when the days grow short and temperatures drop, it’s especially warming to make and enjoy. Besides the onion needed for its flavor and texture, I also like to add other crunchy vegetables, especially small sweet peppers diced and seeded. If you prefer something spicier, substitute chipotle powder for the cumin. With a good loaf of bread on the side, you have a simple and satisfying meal.
Whenever you feel you need something basic and restoring, come home to this reassuring, health-giving soup.
Cooking with Trader Joe’s Black Bean Soup
(adapted from the recipe on their website)
1 medium onion, peeled and chopped
4 small sweet peppers, chopped with seeds and stems removed (optional)
1 clove crushed garlic
2 T olive oil
1 t ground cumin (or ground chipotle if you like it spicier)
2 15-oz. cans black beans (not drained)
1 cup of salsa (fresh is best)
2 T lime juice
yogurt or sour cream (optional)
1. In a medium pot, add the olive oil and saute the onions and sweet peppers until soft.
2. Add cumin (or chipotle) and garlic. Saute for one minute.
3. Add in black beans (including juices), salsa, and lime juice. Stir to combine. Simmer covered for about 20 minutes.
4. Top with a dollop of yogurt or sour cream if desired.