It’s freezing here. As a Midwesterner, you would think I would be no foreigner to the subzero temperatures and inches upon inches of snow. Ah, if only.
So as I fight through the bitter wind chills, all I think about is warmth: warm air, warm clothes, warm mug of tea. Meals are no exception.
I’ve found soups to be the easiest thing to make during these busy months; they only require a few dirty dishes (which makes clean up easy) and I can make them in bulk since they freeze so well.
This soup is filling and tastes awesome. I used purple carrots which gave it a beautiful plum hue.
1 tablespoon oil (olive, coconut, ghee, or butter)
1 onion, chopped
2-3 cloves garlic, minced
2 stalks celery, chopped
2 carrots, chopped (I used purple carrots to get the darker color)
1/4 red pepper, large
1 1/4 cup vegetable broth
2 15-oz cans black beans, drained
3 tsp cumin
3 tsp chili powder
1 tsp salt (note: use less if broth already has added salt)
1 tsp black pepper
Juice of 1 lime
Optional: Few dashes of cayenne pepper
Toppings: plain Greek or coconut yogurt.
1) Heat oil in a large pot over medium heat. Sauté onions, garlic and all spices until translucent.
2) Add celery, carrots and red pepper. Sauté for a few minutes, stirring occasionally.
3) Add in 1/2 of a can (note: not all) of black beans and the vegetable broth. Bring to a boil.
4) Lower heat to a simmer and cook about 15- 20 minutes until vegetables are tender, stirring occasionally.
5) Blend soup using a hand blender or transport to a high speed blender and blend until you achieve a smooth consistency.
6) Return back to pot and add in remaining black beans.
7) Squeeze in juice from 1 lime. Taste and adjust seasonings.
Serve warm topped with fresh cilantro and a dollop of yogurt.