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!