I spent Thursday in my kitchen. I had a ton of internet things to do, like blogging here and at Food Lush, some Christmas shopping to start and a few other online things to tend to. I like to sit at my kitchen table on internet-heavy days like that, mostly so I have somewhere close to put my coffee and to keep my posture from getting too slouchy. Around 11:30am, I was starving. I rifled through the cabinets to see what I had to work with and pulled a few staples. The result was a phenomenal (and super easy) black bean soup that came together in about half an hour. I have some nice spices that were sent to me by my friend Robin, who owns a spice and tea shop in New Orleans (read about it in my Food Lush post this week!) and this simple soup turned out to be pretty special.
BLACK BEAN SOUP
- 1 can black beans, rinsed and drained
- 1 large can tomato sauce
- 1/4 cup water
- 1/2 teaspoon paprika (smoked if you can find it)
- 2 cloves minced garlic
- 1/2 cup finely chopped onion
- 1/4 cup each, red and green bell pepper (or jalapeno if you'd rather), chopped
- 1/2 cup frozen or canned corn kernels
Place all ingredients in a large stockpot and bring to a boil. Once boiling, stir well, then reduce heat to low and allow soup to simmer for at least 30 minutes, or until onions and peppers are at desired tenderness. Top with grated cheese and, if you're in the mood, a dollop of sour cream.