Cooking With Bwog: Black Bean Soup
Written by Cara Hudson-Erdman
It’s finally fall, which means the anticipation of It’s Fucking Cold has begun, as well as soup season! Rescue yourself from the the wind tunnel of Broadway and the industrial freezer of the Milstein Center by making yourself a souper-easy black bean soup.
1 yellow onion
3 cloves garlic
1 sweet pepper
1 jalapeño/habanero/other spicy pepper
2 cans black beans
Handful of cilantro, chopped
Cotija cheese (or any cheese!)
Dice onions and garlic and heat in a medium-large size pot (I used a Dutch Oven) on low heat until the onions begin turning translucent and soft. Add peppers, also diced, and keep stirring, make sure your onions and garlic don’t stick to the bottom of the pot. Season with plenty of salt and pepper, and cumin and oregano to taste. Add black beans and vegetable broth and simmer for ~20 min. Add juice of one lime and cilantro. You can blend the soup if you prefer a smoother texture, or leave as is. Eat some and save some for later- soups always taste better the next day! Top with sour cream, crumbly cheese, more cilantro, scallions, red onion, avocado, and the kitchen sink.
Photo via Flickr