My favorite "go-to" recipes evolve over time. Black bean soup is a super quick and easy meal to prepare if you have the ingredients on hand. A big salad, some whole wheat tortillas, maybe a Tecate — all good.
Try this soup. It really is excellent.
2 tablespoons olive oil
1 red onion, diced
6 large garlic cloves, minced
4 rounded teaspoons ground cumin
2 jalapeños, minced
2 chipotle chilies in adobo, minced
2 15 ounce cans of black beans, including liquid
2 medium tomatoes diced
16 ounce jar of drained then pureed roasted red peppers
2 cups vegetable stock
1/2 bunch fresh cilantro, chopped
Optional scallions and feta cheese for garnish
In a large soup pot, heat the oil, then sauté the onion and garlic until the onion is soft and the garlic fragrant.
Add half the jalapeño, chipotle chilies, and cumin. Stir for a bit.
Add the beans with juice, tomatoes with juice, roasted red peppers, and vegetable stock. Bring to a boil then simmer partially covered for about 15 minutes.
Purée 2 cups of the soup in a blender and add it back or use a handheld blender until the soup has a slightly thickened consistency.
Season the soup to taste with salt, pepper, and add more jalapeño a little at a time.
Just before serving, sweep in lots of chopped cilantro and serve it hot.
Garnish it with sliced scallions and a little feta cheese if you wish.