Soup!
Soup always reminds me of being a kid. I have so many distinct memories of soup as a child.
I remember sitting at my Nannie’s table eating Campbell’s Cream of Mushroom at lunch time. I’d bike from my school to Nannie’s house for lunch, then quickly back to school. Cream of mushroom was always on the menu.
I remember so many evenings when tomato soup and grilled cheese was our supper. Once again, a Campbell’s canned soup. To this day, it’s still one of my favourite meals.
I remember weekend lunches of Lipton Noodle soup, the envelope of yellow broth and fine noodles. I loved it. I’d scoop out and drink all of the broth first, and leave the noodles for last.
Soup’s just a part of everyone’s childhood isn’t it?
Well now soup is a part of my adulthood. I still eat and love my Campbell’s soups, but I’m also making my own soups now.
This soup was something I dreamed about while sitting on the couch one dreary spring day. This is one dream I made come true. This black bean soup is easy to make, and packed with nutrition. Vegan, allergen-free, and healthy. This made fantastic lunches for me this past week. Top it with some avocado and sour cream for a complete meal.
[Recipe] Black Bean Soup
Makes about 6 cups
1 Tbsp olive oil
1/2 cup chopped celery
1/2 cup chopped sweet pepper
1 cup chopped onion
2 tsp chopped garlic
1/2 tsp salt
1 tsp cumin
1 tsp ground coriander
1/2 tsp oregano
4 cups black beans (about 2 cans)
1/2 cup salsa
1.5 cups vegetable stock
1 tsp honey
1 canned chipotle pepper, chopped (optional)
Heat the olive oil in a large saucepan over medium heat. I used a large flat skillet.
Add the onion, celery, peppers, garlic, and salt. Saute until the onions are translucent and the celery is softening, about 5 minutes.
Add the cumin, coriander, and oregano. If you’re using a chipotle pepper, add that now too. Saute an additional 5 minutes.
Add the remaining ingredients. Allow the soup to simmer for about 20 minutes.
Using a hand blender, food processor, or blender, process the soup until smooth.
Return the soup to the pan to simmer and condense a bit more, until it’s the thickness you’d like.
Serve hot with avocado and sour cream.
- 1 Tbsp olive oil
- 1/2 cup chopped celery
- 1/2 cup chopped sweet pepper
- 1 cup chopped onion
- 2 tsp chopped garlic
- 1/2 tsp salt
- 1 tsp cumin
- 1 tsp ground coriander
- 1/2 tsp oregano
- 4 cups black beans (about 2 cans)
- 1/2 cup salsa
- 1.5 cups vegetable stock
- 1 tsp honey
- 1 canned chipotle pepper, chopped (optional)
- Heat the olive oil to a large saucepan over medium heat. I used a large flat skillet.
- Add the onion, celery, peppers, garlic, and salt. Saute until the onions are translucent and the celery is softening, about 5 minutes.
- Add the cumin, coriander, and oregano. If you’re using a chipotle pepper, add that now too. Saute an additional 5 minutes.
- Add the remaining ingredients. Allow the soup to simmer for about 20 minutes.
- Using a hand blender, food processor, or blender, process the soup until smooth.
- Return the soup to the pan to simmer and condense a bit more, until it’s the thickness you’d like.
- Serve hot with avocado and sour cream.
