Tastes of Fall: Black Bean Soup

I’m a cold-weather girl through and through.  I love a good dreary rainy day, or dumping snow (the best).  I loved living in Breckenridge, Colorado for a few seasons of my life where summers are mild and winter lasts about eight months of the year.  I definitely appreciate the other seasons, but I love the fall/winter the best.  And my cooking shows it.  I am way more equipped in the kitchen for the cold season.  There are a whole slew of soups and stews that have become staples around here over the years, but one I’ve latched onto lately is a Black Bean Soup.

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It’s sort of my own recipe, adapted from simple black bean soup recipes that I googled.  But for an inexpensive and meatless dinner, it is so quick, delicious + satisfying!

Black Bean Soup

{ingredients}
2-3 cans of black beans, drained and rinsed
1 medium onion
1-2 tbsp olive oil
1 green pepper (or whatever color pepper you have on hand)
3-ish cups fluid (can use water, but chicken broth lends more flavor)
2-3 cloves chopped garlic
1 14-oz can diced tomatoes, or a couple fresh diced tomatoes
cumin
chili powder
salt + pepper
paprika
oregano

{toppings}
chopped cilantro
avocado
dollop of plain greek yogurt (or sour cream)
fresh squeezed lime

{optional serve with}
corn tortillas heated OR cheese quesadillas
green salad

Basically, you heat your soup pot on the stove with the olive oil, onion + green pepper until soft (5-8 min) over medium high heat.  Add garlic, cook for another minute.  Then add beans and water/chicken broth, tomatoes, and spices to taste (I don’t usually measure, I just put in a dash of this and that, so not sure how much to recommend using).  Let simmer for a little bit to let flavors meld, probably minimum of 10 minutes but longer if needed.

Then use an immersion blender in the pot to chop it up a bit, or take out 2 cups or so of soup, blend in blender, then return to pot.  I leave mine somewhat chunky, as you can see above.

Top with toppings of choice and it is to-die-for with cheese quesadillas on the side.

Happy Cooking!

3 thoughts on “Tastes of Fall: Black Bean Soup

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