I hope you had a lovely Valentine's Day weekend. After all the chocolate talk we've been indulging in, I'm ready to take a trip on the savory side. Let's make soup!
Soup is one of those hearty, comforting things I enjoy all year round. But when the temps drop, as it did this past weekend into negative territory, I really get the hankering to make and eat some.
I've rarely met a soup I didn't like. It's hard to go wrong with you're starting with things like onions, carrots, and garlic. So I'm pretty open-minded when it comes to soups. For the most part, I'm looking for something simple, delicious, and nutritious that could fill in as a meal or be a great starter. I keep an eye out for good possibilities and this latest soup caught my eye and comes from the current issue of Rachael Ray magazine.
This is a thick black bean soup that reminds me a lot of chili. It's made with pantry staples like canned diced tomatoes and black beans, as well as fresh ingredients in the form of onions and carrots. Flavored with garlic, chili powder and dried oregano, everything cooks together and then you take an immersion blender and blend about one-third of the soup to make a thick consistency.
This thick, creamy, satisfying soup was just what we needed over the past weekend with the freezing temps. I wish I had some more left but we seem to plow through soup very quickly here. Looks like I'll need to make more soon!
