creamy black bean soup with cumin and oregano

The first frosty morning.  The thermometer shows 24 degrees - can that be?  We have been very lucky to have such a long and beautiful autumn so far, but I'm never quite ready for that first below freezing day.

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.

Add:

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.

Enjoy!