Soup So Addicting, You’ll Lick The Bowl Clean!

(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.)

olive oil

1. Roughly mash the black beans in a bowl with a fork, leaving larger pieces of the beans intact for a chunkier soup.
2. 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.
3. 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.