All content copyright Katrina Hall 2008 through 2018

Sunday, March 29, 2009

chunky black bean soup with goat cheese

It's Spring in New Hampshire - sugaring season for the maple syrup producers, mud that sucks at your boots and tire wheels, and raging rivers and streams filled with snowmelt. The woods are still snowy, but with the cold rain we're getting today, should be clearing soon. Then again, snow is predicted for Wednesday - our own April Fool's Day, I guess!
This kind of raw weather always finds me making a thick, chunky soup - today it's black bean with roasted red peppers and fresh, creamy goat cheese. YUM! Serve with a bottle of Tabasco and you're bound to be feeling cheerful and warm.
You can add a little chicken or meat, if you like - but I'm happy with it just the way it is. This serves about 3.
To make:
1 onion, chopped or sliced
2 cloves garlic, pressed
3 T. olive oil
1 T. cumin
1-2 t. oregano
spring of fresh rosemary
dash of hot pepper flakes
1 T. chili powder
1 cup plum tomatoes with juice, diced
3 T. ( or more) roasted red peppers, diced or 1/2 a red bell pepper, diced
1 cup chicken, vegetable, or beef stock
2 cans ( 15.5 oz) drained black beans
water if needed at the end
2 t. basil
a few slices fresh, mild, goat cheese ( I used Ile de France)
In a heavy bottomed pot, heat the oil and add the onion and garlic. Stir and cover for five or ten minutes.
Uncover and add the cumin, chili powder, rosemary, and oregano and red pepper flakes.
Add the plum tomatoes and stock, stir, and simmer for about 15 minutes.
Add the black beans and red pepper, and more water or stock if needed.
Add the basil and cook another ten minutes.
Taste carefully and add more seasonings if needed.
Serve hot with a slice or two of goat cheese and a tablespoon of diced or sliced red peppers .
Enjoy the crazy Spring weather!


Maria said...

The soup looks superb. We are getting snow today so this is perfect!

katrina said...

Hi Maria - hope your weather isn't too wild! Raw here, and rainy - as you said, the perfect day for a hearty soup! Delighted you enjoyed this!

Barb said...

Mmmmm - two recipes in a row with some goat cheese (which I don't believe I have ever tried - but now I gotta!). They both look so delicious - and your photos are always so good! I think you must be mastering your new camera!

katrina said...

Hi Barb! Yes,. getting used to the new camera, thank goodness - not really a choice, and I couldn't go without pictures, could I?

Ah - that goat cheese was a treat! I'd had some before, but it wasn't very good. This one was lovely, so I kept having ideas on using it while it was still fresh.
Hope your weather is being good - it's been crazy the last 24 hours all over the US!

Jackie G. said...

I have a similar recipe, but instead of stock I use beer. My husband does not believe in dinner without meat, so I've dropped in some cut up chorizo when I make it for two. I've never had goat cheese with it, but it's my favorite and I almost always have it in some form in my fridge. Delicious, and the pictures make my mouthwater!

Carolyn said...

Love black bean soup. Never thought to put goat cheese in. Sounds great!
I remember mud season well from when I lived in New England. Yuck!
Your pictures are great.

katrina said...

Hi Jackie! Beer and chorizo - yummy! I make a black bean chili with Harpoon Winter Warmer ale and poached chicken, but chorizo ( actually, I like linguica better) is a brilliant idea! Mmmm. Now you got me thinkin'...
Thanks so much for coming by - glad you enjoyed this!

katrina said...

Hi Miz Eatabeet! I didn't know you lived in the NE in your past? Ah, so you remember how it is. Frankly, I'll take mud over those wicked 20degrees- below -zero days anytime.
I think you'll like the goat cheese in this soup. As I mentioned two articles back, this was the first mild, creamy goat cheese I'd ever had, and am I glad I tasted it! It is just terrific. Next time I get a sour, too-tangy goat cheese, I'm taking it right back to the store.

Cafe Johnsonia said...

Oh, yes. I will be making this.

katrina said...

Delighted, Lindsey! And I LOVE chickens, so of course I loved your latest post! Made my day.

Maris said...

I am making this. I have black beans and goat cheese, and I must have canned tomatoes SOMEWHERE. I will definitely make this!

katrina said...

Yay, Maris! You won't be disappointed, I promise. Tomatoes are the one thing I always have- and just to make sure, I stick half a cans worth in a container and put it in the freezer. When I use that, it's Mission Tomatoes until I safely stock up again. Whew.

CarolinaDreamz said...

This soup is so good! I ended up doubling the recipe, and at the end, adding 2 cups of water and 1/2 cup of cream.

The goat cheese makes it so divine!

Thank you for sharing.


katrina said...

Hi Heidi - so glad you liked the recipe! And I also added a little water, but no cream - I love the variations people are coming up with on this soup~

Alta said...

This looks so tasty! Wish I had a bowl right now!

katrina said...

Thanks, Alta! Hummmm, wish I'd made some yesterday so I could have a bowl right now -just fell in love with that goat cheese & black bean combination. Hope you'll get to try it sometime...