When it comes to cooking five years ago I felt guilty “just adding water.” Now I want to bang the food against the counter and have a five course meal pop out. If it comes with plastic silverware and a plate that self destructs all the better.
Even if you like to cook, let’s face it there are nights when cooking a big or fancy meal is just not in the cards. I have always been a planner when it comes to weekly meals. I like to cook, but I must confess that I don’t always love to grocery shop. So I make one big run for the week, but I have found that the key to my plan is to be realistic about what I am actually going to cook each night. If I know it’s a busy day or if I am cooking on Friday after a long week, then I need to plan something a little easier. An ambitious plan on Monday doesn’t always sound as good when you are trying to get out the door to choir practice on Wednesday.
Over the years I have planned and made countless dinners. There are some recipes that were once a favorite years ago and now for whatever reason I don’t like as much so they have fallen out of the mix, but there are a few recipes that I can say have been so good that I have been regularly making them for the last fifteen years. Although this recipe for black bean soup has changed some over time, I have been making this soup for years. It has remained an all time favorite, because it a great weeknight meal. This quick and flavorful soup has gotten me through many a crazy evening. Serve it with some quesadillas and guacamole and you have dinner in fifteen minutes. Now this soup may not come with a self destructing bowl, but the taste you get for such a quick and healthy meal is wonderful. Let’s face it we all need a few of these simple recipes to make it through the weekly dinner rush.
- 3 (15.5 oz) cans of black beans
- 2 Tbsp of tomatillo salsa
- 1 Tsp ground cumin
- 1/4 Tsp coriander
- 1/4 Tsp garlic powder
- 1/2 Tsp kosher salt
- 1/4 cup sour cream (plus extra for garnish on top)
- Grated Monterey jack cheese or cheddar for the top of the soup
- Chopped green onions or cilantro for garnish on top
Place two undrained cans (entire can) of the black beans in a large sauce pot and heat over medium heat. Meanwhile take the third undrained can and put it in a food processor or blender and blend it until thick with some chunks of beans still left.
Pour the pureed beans into the sauce pot and stir. Next add in the salsa, cumin coriander, garlic powder and salt. Then turn the heat down to low and whisk in 1/4 cup of sour cream.
Top the soup with cheese, a dollop of sour cream and chopped green onions or cilantro. If you are feeling fancy or have a little time add some fresh mango salsa on top as well.
Serves four as a main dish and six if you are serving it as a side.