The temperature this morning was "minus double digit" cold again even though it is March. This relentless winter pushes one to hibernate or fill up on warm comfort foods. This morning I put the high fibre cereal box back in the cupboard and heated some delicious black bean soup left over from dinner last night. With a freshly made sourdough whole wheat tortilla and a cuppa tea, I was ready to face the day.
In a large pot add
- 1 tbsp olive oil
- 1 teaspoon crushed cumin seeds
- 1 diced onion
- 1 stalk celery diced
- 1/2 large carrot, diced
- 1/2 red pepper, diced
- 1 jalapeño pepper, diced
Cook over medium heat stirring occasionally until onions are starting to brown.
- 2 cups broth
- 1/2 cup fresh salsa (I used Costco's fresh salsa)
- 4 cups black beans
- 1/2 cup corn (optional)
- Additional seasonings like basil, oregano, cayenne, red pepper flakes, chili powder to taste
Simmer until vegetables are tender and then crush 2 cloves of garlic in soup.
Put half the soup in a blender and process until smooth. Add blended mixture back into the pot. Stir and serve. Garnish as desired with sour cream, lime, tortilla chips.