CNYEats A Taste of Utica: Black Bean Soup

We went for our Sunday walk this morning and it was cold. I was thinking, as the cold weather took hold of my nose and lips so they were no longer detectable on my face, that a steaming hot bowl of soup would be perfect for this kind of a day.

This weeks recipe from our book is perfect for cold weather. It is on page 26 and posted by Chris. The flavor comes alive in your mouth with a hint of peppery heat from the Mexican Style tomatoes (one of the cans I used had Jalapeño peppers). The cumin adds an additional hint of warmth with its earthy spiciness. This soup won rave reviews in our home and was a wonderful meal, paired with a small salad after that huge Thanksgiving Day feast.

BLACK BEAN SOUP (to keep you toasty warm)

1 TBS olive oil
1 cup chopped onion
2 garlic cloves, minced
2 (16 oz ) cans Mexican style tomatoes with mild green chilies (Do Not Drain)
2 (15 oz) cans black beans, drain and rinse
1 can (15 oz) chicken broth – or Vegetable broth to keep the recipe Vegan/Vegetarian friendly
2 tsp ground cumin

In a medium saucepan, heat oil over medium heat. Add the onion and garlic and sauté for 5 minutes, until onion is tender. In a blender or food processor,combine the onions , tomatoes, and beans. Process until smooth ( this may be done in 2 batches, if necessary).

In the same saucepan, combine the bean mixture, broth and cumin. Cook over low heat for 15 minutes, stirring occasionally. Serve hot and top with any of the following garnishes. Serves 4-6

Garnishes: Thinly sliced scallions. Chopped cilantro. Cubed avocado. Sour cream (I used Greek style yogurt instead of sour cream). *Chris enjoys this soup best with a splash of Sherry and dollop of sour cream. Great suggestion Chris! We really enjoyed the avocado.