Black Bean Soup and Bad Attitude

Black Bean Soup and Bad Attitude

With all transparency, the first half of September was brutal for me. Expectations of what I thought would be, basically did not come to pass. At some point in the month I realized I was living in a fog of regret instead of gratitude and it was causing some serious attitude probs. When I hear my girls being ungrateful and bratty and it grates on my nerves, I know to check my own attitude. Normally what is being manifested outwardly by them is what they are either hearing or feeling from me. I want to be the type of person that sees a shortcoming in my life and instead of blaming circumstances, I do everything in my power to make it right. 

Soup isn’t a seasonal food in my house. Even as a child, soup, chili, stew, those were my jam. Don’t tell me that since its still 80 degrees out there that I can’t soothe my soul with some hearty vegetable soup. As a mother, it is also my weapon of choice to pack as many vegetables in my children as possible. Particularly if I have a feeling they are fighting illness or heartache. Black bean soup is freaking cheap to make, requires one pot, and is a nutritional powerhouse. 

Black Bean Soup 

Ingredients

1 pound dried black beans

6 cups cold water

1 teaspoon sea salt 

2 bay leaves 

6 cloves garlic

1 yellow onion, chopped finely 

1 roasted red pepper, chopped 

1 can fire roasted diced tomatoes or 1 fresh tomato

1/2 cup vegetable broth plus a couple splashes

1 1/2 teaspoon dried oregano 

1 teaspoon cumin 

1 teaspoon smoked paprika 

2 tablespoons lime juice 

salt and ground pepper 

1. Sort through the dry beans and remove any particles or broken beans in a large bowl. Add cold, fresh water to cover the beans for overnight. After the beans have doubled in size, drain, rinse, and place in a large pot. Add the 6 cups cold water, bay leaves, and salt. Partially cover and bring to a rolling boil over high heat. Skim off and discard any foam that forms on the top. Lower the heat to low, stir, and cover. Cook for 2-2 1/2 hours until the beans are tender. You will know that the beans are cooked if it mashes easily with your tongue at the roof of your mouth. There should be 5 cups of liquid once the beans are cooked, but add more water or broth if you would prefer a thinner soup. 

2. While the beans are cooking, prepare the vegetable medley that will provide flavor. In a large skillet, combine a splash of vegetable broth and garlic and bring to a sizzle over medium heat, cooking garlic for about 30 seconds. Add the chopped onion, red pepper, and tomato. Stirring frequently, cook until the mixture is soft and liquid has mostly evaporated, about 15 minutes. Add lime juice, oregano, and cumin, and simmer for 1 minutes, stirring occasionally. Remove from the heat and set aside. 

3. When the beans are cooked, stir in the vegetable medley, making sure to scrape every morsel of flavor from the pot. Add the smoked paprika, stir, and partially cover. Bring to a boil over medium heat, lower the heat to a simmer, and cook for 30-35 minutes, until the soup has slightly reduced, then remove the bay leaves and discard. Ladle 2 cups of soup into a blender, puree until smooth, and stir back into the soup to create a thicker, smoother consistency. Season the soup with more lime juice, salt, and pepper if desired. I like to serve with a dollop of cashew cream, cilantro, and when in season some diced heirloom tomatoes. The soup can also be served with hot rice on the side! 

 

I served with sweet potato biscuits in this picture and it was an amazing combination!