It's been a few months since I posted my quick and dirty recipe for Black Bean Soup. It's a great recipe, especially when I need to clean out the Salsa Shelf in my fridge. However, sometimes I actually have ten minutes to throw dinner together instead of five, and that's when a heartier Black Bean Soup comes in handy.
This recipe really isn't any harder than the original, it just takes a few minutes longer because it requires that you cut up an onion, some carrots, and a few potatoes. Nothing difficult. It just isn't instant.
It's good, though.
Really good. Why is homemade soup so much better than the stuff in a can, anyway? I've never understood that little tidbit.
Hearty Black Bean Soup
1 tablespoon olive oil
1 small white onion, chopped
1/2 cup sliced carrots (I use baby carrots, in no small part because I always have them.)
2 white potatoes, cut into 1/2" chunks
1 can vegetable broth (You can substitute and use chicken broth. I won't be offended.)
1 can diced tomatoes
2 cans black beans
1 teaspoon dried cilantro
Salt and pepper to taste
Shredded cheddar cheese for garnish, if desired
1. Heat the oil in a large pot over medium heat. Toss the onion, carrots, and potatoes in and lightly sauté for three to four minutes.
2. Add the broth, tomatoes, black beans, and cilantro. There's no need to drain anything--just throw the entire contents of the cans in the pot.
3. Stir it all together.
5. Cover and cook on medium heat for about 12-15 minutes, or until the potatoes are soft. Be sure to stir occasionally to prevent the stuffs from sticking to the bottom of the pot.
6. Season and garnish to your heart's content.