"We don't stop playing because we grow old; we grow old because we stop playing." ~George Bernard Shaw

"Look at everything as though you were seeing it either for the first or last time." ~Betty Smith, A Tree Grows in Brooklyn


Wednesday, April 21, 2021

2021 A to Z Challenge and Thankful Thursday April 22, 2021

Thanks to Brian for Thankful Thursday!

I am thankful for our family's continued good health! And I hope our world will soon recover from this horrible pandemic. May our world become a more peaceful place for everyone.




Today's soup is Spicy Black Bean Soup


This healthy black bean soup recipe is easy to make with canned beans. Thanks to some basic aromatics and Cuban spices, it’s incredibly flavorful and delicious. This soup is naturally vegan, vegetarian and gluten free. The recipe yields quite a bit of soup (6 to 8 servings)—it is easily halved, or you can freeze the leftovers.

INGREDIENTS:

2 tablespoons extra-virgin olive oil

2 medium yellow onions, chopped

3 celery ribs, finely chopped

1 large carrot, peeled and sliced into thin rounds

6 garlic cloves, pressed or minced

4 1/2 teaspoons ground cumin

1/2 teaspoon red pepper flakes (use 1/4 teaspoon if you’re sensitive to spice)

4 cans (15 ounces each) black beans, rinsed and drained

4 cups (32 ounces) low-sodium vegetable broth

1/4 cup chopped fresh cilantro (optional)

1 to 2 teaspoons sherry vinegar, to taste, or 2 tablespoons fresh lime juice

Sea salt and freshly ground black pepper, to taste

Optional garnishes: diced avocado, extra cilantro, thinly sliced radishes, tortilla chips…

INSTRUCTIONS

Heat the olive oil in a large Dutch oven or soup pot over medium heat until shimmering. Add the onions, celery and carrot and a light sprinkle of salt. Cook, stirring occasionally, until the vegetable are soft, about 10 to 15 minutes.

Stir in the garlic, cumin and red pepper flakes and cook until fragrant, about 30 seconds. Pour in the beans and broth and bring to a simmer over medium-high heat. Cook, reducing heat as necessary to maintain a gentle simmer, until the broth is flavorful and the beans are very tender, about 30 minutes.

Transfer about 4 cups of the soup to a stand blender, securely fasten the lid, and blend until smooth (never fill your blender past the maximum fill line, and beware the steam that escapes from the top of the blender, it’s very hot). Or, use an immersion blender to blend a portion of the soup. (That is what I would do!!)

Return the pureed soup to the pot, stir in the cilantro, vinegar/lime juice and salt and pepper, to taste. Serve and enjoy!. 


10 comments:

  1. Yes, may it be behind us real soon.
    My wife loves black bean soup.

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  2. Good health is a wonderful thankful and I do like spicy soups. Thanks for joining our Thankful Thursday Blog Hop!

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  3. Another keeper! Thanks.

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  4. All OF A sudden it is soup day here too. We awoke to 62 yesterday this morning it was 33. We're having Italian sausage with spinach and white bean soup for supper
    Hugs Cecilia

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  5. Wonderful thankfuls, I hope for the same. I love bean soup and that one looks wonderful.

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  6. Peaceful would be ever so nice. I'm not hopeful, but it would be wonderful.

    Oh the soup. Yummy.

    Have a fabulous Thankful Thursday. Big hug to you both and lots of loving scritches to Miss Lucy. ♥♥♥

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  7. It's wonderful that you are staying healthy, i pray that continues.

    We do love black bean soup here, this one sounds like a winner.

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  8. That looks great. Thank you for the recipe. XO

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  9. What a terrific recipe! I got to tell you I have printed most of your recipes. I'm sorry I have not commented this week though, sometimes life gets in the way and it has been busy! We hope you all have a marvellousyt happy day!

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  10. Oh on a coo rainy day these recipes are amazing. My SIL Roger hails from the Florida Keys. He is a Cuban food anything kinda guy. Thank you

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