Black Bean Soup
Last night I hit a home run with a dinner that pleased a carnivore (my husband) and a quasi vegetarian (my daughter) and it took me all of 15 minutes to make. I was beside myself with joy, really. Several times a week I make something different for dinner and when I hear silence (which I often do), I don’t even have to ask “Is this a repeat?” anymore as I know the answer. But, I keep trying because I love variation, flavor, and the discovery of a new dish. At my core, I believe food is fuel but I also want to enjoy a meal. Comfort food and old standbys aside, enjoying a meal is also discovering a flavor that wakes up your taste buds and brings a new excitement to eating while nourishing your body.
God threw me a bone with this one.
- Heat olive oil over medium heat until the oil becomes fragrant.
- Add the onions, red pepper, and salt.
- Saute the onions and peppers until softened, about 5 minutes.
- Add the garlic, chipotle chili and cumin, stir and saute for about 20 seconds.
- Drain and rinse the black beans. Puree one cup of chicken broth and half of the beans in a food processor until smooth.
- Stir pureed beans, the remainder of the whole black beans, and remaining broth into the pot.
- Add the bay leaves.
- Simmer for 10 minutes.
- Remove bay leaves and discard.
- Ladle the soup into bowls and sprinkle with homemade croutons (recipe follows).
- Melt the butter in a large saucepan over low heat.
- Place the cubed bread into the pan and cook for about 15 minutes, turning the cubes every few minutes.