Yesterday, Fall slapped we Minnesotans in the face with temps that barely climbed out of the fifties. Yes, I know, in February and March, fifty degrees sounds like a dream. But to go from the high 80s to 50s? Brrrr… I actually dug out some socks. And I’m always incredibly disturbed that I forget about the cold toilet seat come Fall. The icy porcelain shocks me awake with a bitter slap to the senses every time.
But Fall also means soup! I love a good, thick soup with veggies and steeped on the stove for hours. I’m not a big soup maker (preferring when someone else makes it for me), but I’m determined to collect some recipes this year and try them during the breezy days of Fall. So if I start you all out with my favorite recipe, will you reciprocate with yours? I found this recipe a few months ago for ‘nearly like Panera’s’ Black Bean Soup and I make it about once or twice a month. It’s so nummy, and super easy to make (takes about half an hour total) and if you top it with onions, grated cheese, and crushed tortilla chips, it is the perfect fill-your-belly-with-awesomeness meal.
It serves 4 – 6:
- 1 onion, finely chopped
- 2 garlic cloves, minced
- 2 celery ribs, finely chopped
- 1/4 large red bell pepper, finely chopped
- 2 small chicken bouillon cubes
- 1 -1 1/2 cup boiling water
- 2 (15 ounce) cans black beans, undrained
- 1/2 teaspoon salt
- 1/2 teaspoon cumin
- 1/2 lemon, juice of
- 1 1/2 tablespoons cornstarch
In a pot, combine the first six ingredients; simmer for 10 minutes.
Add half a can of beans, salt and cumin; cook for 5 minutes.
Puree soup (use an immersion blender which makes it easy to do it right in the pot).
Add the rest of the beans to the soup.
Combine the cornstarch with 1 1/2 tablespoons of water.
Add the lemon and the cornstarch to the soup; cook until thickened.