Also lucky to have made a wonderful black bean soup (which I found on Fine Cooking) in the fridge and ready for a toasty lunch today. It's more creamy than chunky, but thick enough to qualify as a hearty soup. I streamlined the original recipe by using my stick processor after a 20 minute simmer to meld the herbs and spices , a couple of dashes of hot sauce, then a quick puree. Looking at the bowl of the last garden harvest, a quick chopping of green and red tomatoes and that beautiful Italian parsley for a last minute salsa sprinkled on top, with a little dish of sour cream on the side. So perfect for this day.
Creamy Black Bean Soup
2 tablespoons butter
3 tablespoons olive oil
1 large onion, chopped
3 cloves garlic, smashed
In a small, heavy bottomed stockpot, saute the onions and garlic in the butter and oil on low until soft, about ten minutes.
2 cans drained black beans (the 15 oz size)
2 cups chicken stock or broth
2 tablespoons tomato paste or good salsa
2 t. cumin
1 t. thyme
1 1/2 t. oregano
dash of hot sauce
Cook on low for 20 minutes, watching to make sure the soup isn't scorching. If it seems too thick, add a cup of water.
Take off heat , cool a few minutes, then use a stick processor to puree. Taste and add salt and pepper as needed.
Serve with sour cream, salsa, or some chunks of goat cheese.