It was 70 degrees and perfectly sunny tonight, so not exactly screaming “SOUP WEATHER,” but regardless, I made this Spicy Black Bean Soup for dinner tonight, with a recipe from the Apr/May ’10 issue of Taste of Home magazine. At Meijer I was looking for some good bread to serve with it, and I found some ‘take and bake’ Asiago cheese bread. I brought this little guy home:
Popped him in a 375 degree oven for about 10 minutes, until he was a light golden brown, and he turned into a nice crusty bread with a super soft, cheesy inside. Absolutely fantastic bread!! I can’t wait to get more of these little guys!
As for the soup, I first sauteed a chopped red onion, red pepper, a jalapeno pepper, and garlic in EVOO for a few minutes, and then I added 3 cans of black beans, 4 cups of vegetable broth, diced tomatoes with green chilies, and more chopped green chilies (canned), and let it simmer for about half an hour. Veggie and bean goodness!!:
After simmering, I placed half the soup in my blender and pureed it, until it looked like this – quite lovely isn’t it!?:
Now that your appetite is sufficiently whetted after that last appealing picture…! 😉 Alright, alright… so I added the pureed portion back into the UN-pureed portion, and then it was ready to be served it up. I topped each bowl with fresh parsley, light sour cream, and shredded sharp cheddar. It took a couple bites to get used to the spiciness (I was surprised just how spicy it was!), but I soon devoured the whole tasty bowl, soaking up every last drop with the delicious asiago cheese bread, of course.