Black Bean Soup

What better way to celebrate the first few days of fall than with a bowl of warm, hearty soup.  As the cold weather is expectantly looming not too far in the horizon, it’s time to start brewing up some yummy, tummy-warming soup.

And while fall means that for many of us it’s time to start layering on those jackets, it doesn’t mean we all want to start packing on the cold month pounds too.  The following recipe combines a ton of flavor using a handful of spices and fresh herbs to create a soup that has all the lightness of those departed summer days, while generating the perfect amount of heat to warm you up during the brisk, shivery days of the next few months.

Black Bean Soup

(Makes 3-4 large bowls)

-2 15-oz. cans black beans
-1 medium onion, diced
-1 green pepper, diced
-4 garlic cloves, minced
-8 oz. vegetable stock
-1/3 cup water
-1 tsp. chili powder
-1/2 tsp. cumin
-1 tsp. smoked paprika
-2-3 tsp. Tabasco
-1 Tbsp. olive oil
-1/4 cup fresh cilantro, chopped
-Dab of sour cream or Greek yogurt, optional
-Salt and pepper, to taste

In a large saucepan, heat olive oil over medium-high heat.  Add garlic, onion, and pepper, and saute 5-7 minutes, until veggies are tender.  Add chili powder, cumin, and paprika and continuously stir for 45 seconds.  Stir in black beans and Tabasco.  Add broth and water.  Turn heat to medium-low, cover and simmer for ten minutes.

Add chopped cilantro and salt and pepper, to taste, and cook for another 2 minutes.  Serve immediately, garnishing with fresh cilantro and a dab of sour cream/yogurt.