- Special Sections
- Public Notices
This week's early fall recipe is a delicious black bean vegetable soup. It's very flavorful and spicy, but not too spicy, hot but not too hot. It's great plain, or with a dollop of sour cream. Fresh cilantro is good sprinkled on top, but if you don't have any, don't worry about it. I didn't have any when I made it the first time, and it was terrific without it.
Yes, I've made it more than once. I have tried many different black bean soup recipes; I even have a good one in my cookbook. But this is the best I've ever tasted. My thanks to my lovely daughter Rachel for this. She came up with this recipe on her own, and she is turning out to be quite handy in the kitchen.
Rachel's Black Bean Vegetable Soup
3 (15-oz.) cans black beans, drained and rinsed
2 cloves garlic, minced
1 (or 2) jalapeno peppers, cored and diced
1 bell pepper, seeded and chopped
1 large onion, diced
1 quart chicken broth
1 can diced tomatoes
A few carrots, chopped
Olive oil (a few tablespoons)
Fresh cilantro, chopped
In a little olive oil, sauté' onion, bell pepper, jalapeno and carrots until they soften. Add garlic and cook about a minute more. Stir in broth, beans, and tomatoes and bring to a boil. (I also added 1 cup corn.)
Reduce heat , cover and simmer 30 minutes. Using a potato masher, mash some of the beans in the pot to thicken soup, and stir. Taste and add salt and pepper to your liking. Serve with a sprinkle of cilantro and a spoonful of sour cream. Serves 6-8 with leftovers.