I asked my friend Corey to write a post about a quick and easy recipe for us, and she whipped up this delicious black-bean soup. Here ya go!
There are some days when you just don't have 30 minutes to prepare dinner and a fast, hearty meal seems hard to come by unless it is from a restaurant. This quick black-bean soup was a spur-of-the-moment, "what do I have in the pantry?" idea that needed to be ready in less than 20 minutes. With only a handful of ingredients, chances are you'll have most of these in your pantry.
The bold garlic and red-pepper flavors are warming, which makes this soup perfect for a cold evening. If you're feeling fancy, top the soup off with toasted tortilla strips, cilantro, and green olives. Sour Supreme and hot sauce also pair nicely.
15-Minute Black-Bean Soup
1 tsp. olive oil
1/4 cup minced white onion
2 cloves garlic, minced
4 cups vegetable stock
2 15 oz. cans black beans, drained
1/4 tsp. cumin
Red pepper flakes, to taste
Salt and pepper, to taste
•In a saucepan (over medium heat), sauté the onions in the olive oil until softened. Add the garlic and sauté for another 2-3 minutes or until the garlic browns slightly.
•Add the vegetable stock and quickly stir to remove any of the onion or garlic that is sticking to the bottom of the pan. Add the remaining ingredients. Cook until warm, approximately 5 minutes.
•Purée using an immersion blender or purée in batches in a traditional blender. Return the soup to the pot and heat for another 5 minutes or until hot. Serve immediately.
Makes 4-6 servings
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Comments ( 3 )
I've made this type of soup so many times when I am really short for time and it is really really good.
I usually don't have veggie stock so I load it up with onions, garlic and green bell peppers.
Posted by Jaclyn | January 6, 2008 11:27 PM
Posted on January 6, 2008 23:27
I love black bean soup! especially if it's a little spicy.
Are you the one I spoke to about the cooking with kids contest? Our Aerogardens (they sent 2!) have been plugged in for a couple weeks, and I have herb & tomato sprouts. Can't wait to be eating fresh veggies here in snow covered Idaho! Thanks again! Just wanted to say.
All the best to you in 2008!
Posted by vicki | January 8, 2008 10:58 PM
Posted on January 8, 2008 22:58
I love this and it is heart healthy. I add about a cup of chunky salsa med. spice to it and wow what a nice meal with a few corn tortilla's
You can cook it down and then make burritos with it too and some brown rice for extra magnesium.
AWESOME
Posted by Kathleen | January 9, 2008 10:12 AM
Posted on January 9, 2008 10:12