2013 was a busy year. The first eight months were dominated by my internship, followed by studying for and taking the Registered Dietitian exam (I passed! woo hoo!), and settling in to my role as a clinical dietitian at both the hospital and an eating disorder clinic. During the midst of all that, I somehow managed to plan a wedding and a honeymoon. David and I celebrated the start of our new lives together with a festive wedding filled with family and friends and a honeymoon through California’s wine country and San Francisco. It was a great year, but here’s hoping 2014 brings some stability, tranquility, and down time.
But in case 2014 turns out to be just as eventful as last year, we’ll keep making quick and easy dinners like this soup. I developed this recipe last summer, but it fits better as a mid-winter meal.
It’s a piece of cake to put together even in the winter because the beans and vegetables can be canned, and much of the essential flavor comes from the chipotle peppers, adobo sauce, and cilantro. Of course, it can be made with dried beans (if I made resolutions, cooking with dried beans would be one of mine for the year ahead) and fresh tomatoes when they’re in season.
Slightly Spicy Black Bean Soup
Makes 5 cups of soup
1 Tablespoon olive oil
1 onion, chopped
3 garlic cloves, minced
1 cup vegetable broth
1 cup water
1 chipotle pepper in adobo + 2 tablespoons adobo sauce
45 ounces canned black beans, drained and rinsed
15 ounces canned diced tomatoes
2 tablespoons fresh lime juice
1/2 cup cilantro, chopped
1/2 cup cheddar cheese, shredded
1. Heat oil in a large saucepan over medium-high heat. Add onions and sauté 5 minutes. Add garlic; sauté 2 minutes more. Stir in broth, water, chipotle peppers and adobo, beans, and tomatoes. Bring to a boil; reduce heat, and simmer 5 minutes.
2. Puree the soup until smooth. Return pureed mixture to pot and stir in lime juice; simmer 5 minutes. Serve, topping with cilantro and cheese.