(You gotta trust me on this… A few other people tried it, and they all asked for more!)
After a week of non-stop extravagant holiday meals, I was more than ready to eat something small, simple, and satisfying. Don’t get me wrong, I love the sweet potatoes (with marshmallows, mmm!), cranberry salad, and honey-baked ham, but lots of heavy food and then lots of heavy leftovers never makes for a happy girl nor a happy tummy. Instead, I left the last staling bits of our holiday feast for others to consume and made a trip to the grocery store. I walked out with a bag full of fresh ingredients and a craving for homemade soup.
Many soups take hours to bubble and cook, but I arrived at home just before dinnertime with a growling stomach. I sliced, minced, and mashed my way through the veggies and legumes as fast as I could, threw them into a pot, and added some broth. After only a few minutes of boiling, my black bean soup tasted 100x better than anything purchased in a store or ordered from a restaurant. It may be wishful thinking, but maybe I am getting better at cooking with all of this practice!
Black Bean Soup
serves 1 as a side
Serve alongside a salad with a crusty piece of bread, or double for a filling main course. Do NOT omit the chipotle; it adds a wonderful smoky flavor that completely makes the soup! ¼ of a red onion can be substituted for the shallot, and vegetables such as corn or sweet bell peppers would be delicious additions.
½ c. canned black beans, drained and rinsed
1 small garlic clove, minced
1 shallot clove, roughly chopped
½ c. vegetable broth
⅛ tsp. chipotle chili powder
1 tsp cheddar, feta, or queso fresco (opt.)
- Roughly mash the black beans in a bowl with a fork, leaving larger pieces of the beans intact for a chunkier soup.
- Heat ½ – 1 tsp olive oil in a small pot over medium-low heat. Add the shallot and cover the pot, stirring occasionally, until the shallot turns translucent. Add the garlic and sauté until fragrant, about 1 minute.
- Add the broth, beans, and chipotle. Reduce heat as necessary and let the soup simmer, stirring occasionally, for at least 2-3 minutes. If thicker soup is desired, let simmer for an additional 2-4 minutes. Top with cheese (if using) and serve immediately.