It actually cooled down here towards the end of the week last week. We are back up into the 80’s and 90’s for the rest of the week now, but for a couple of days last week, we had highs in the 70’s. While I have been trying to get in the fall mood with decorations and these pumpkin muffins, the cooler weather did me in. Despite the increase in temperatures again, I’ve been looking at soup recipes for the last few days.
It’s Secret Recipe Club time again, and I was excited to find quite a few soup recipes on my assigned blog: Itzy’s Kitchen. Itzy’s Kitchen is crafted by Erica. Erica’s blog is new to me, but the focus of her recipes is right in line with how we try to eat most of the time. Healthy with a few treats thrown in. With my aforementioned focus on soup, I picked Erica’s Black Bean Soup for my recipe this month.
I made the recipe exactly, with the small exception of using reduced sodium beans because one of the cans of beans is not rinsed. The soup turned out great. Mashing up one can of the beans keeps it on the thicker side, and the hot sauce gives it just a little kick. I served this with these pumpkin cheddar muffins, and it made a great meal! I know my husband really enjoyed it because he snatched the leftovers for lunch the next day before I even had a chance. There are only a couple things I wish I could change. One, I wish I could change is the color of my bowls to make a better picture (red, brown, and orangey soups are hard to photograph in red bowls). Two, I think having some sour cream or cheddar cheese on hand would make for great garnishes. Thanks Erica for a great recipe. I know it’s one we’ll make again and again!
Black Bean Soup
Adapted from Itzy’s Kitchen
1 Tbsp. extra virgin olive oil
2 cloves garlic, minced
1 small onion, chopped
1/2 red bell pepper, seeded and chopped
2 (15 oz) cans reduced-sodium black beans
1-1/2 Tbsp. ground cumin
1 tsp. ground coriander
2 Tbsp. hot sauce
1 (15 oz) can tomato sauce
3/4 cup frozen corn
sour cream and/or cheddar cheese as garnish (optional)
Drain and rinse one can of black beans. Mash with a fork and set aside. Heat the olive oil in a medium saucepan over medium-low heat. Add the garlic, red pepper, and onion and cook for 4-5 minutes (until fragrant). Add the remaining (undrained) can of black beans, the mashed beans that you have set aside, and the remaining ingredients. Bring to a boil. Reduce the heat, cover, and simmer for 15-20 minutes, stirring occasionally. Serve immediately.