Chipotle Black Bean Soup

A couple posts ago, I hopefully declared last week might've been the last cold snap of the season.  I was wrong.  Cold and clouds came back on Monday and are forecast to stay til Easter.  Fine, Winter, you wanna laugh?  The joke's on you.  I have a hearty, spicy soup to keep me warm until next week, when I get to see a Colorado spring.  Which, apparently, will also be cold and snowy.  OK, that's it, I vote we impeach Punxsutawney Phil.  Didn't he promise us an early spring this year?

I'm traveling to the US next week, mostly on the pretense of wedding planning.  The date of T-minus-2-months will come and go during this trip, and I need to do a dress fitting (possibly two), a hair and makeup trial (possibly two), and probably give the thumbs-up to some other stuff in person, too.

Also, some dear friends and neighbors are throwing a bridal shower for me!  I am hoping to keep the gifts to a minimum, replacing stuff with contributions to the party - a guest to take photos, a guest to bake a cake, a guest to buy the decor, etc.  We will just have to see how well that works, because my friends do like to give great gifts!

It's not just by chance that I'm spending 75% of Passover out of my own house.  Of course I'll help my mom finish cleaning up her kitchen, and I'll be glad to cook in my childhood kitchen.  I even requested kosher meals on my flights, so hopefully that'll be taken care of, too.  I will return to Berlin with just six Passover meals left.  I'm counting on matzah, fruit, and leftovers!

Back to the soup.  Filling and hearty because of the black beans, warming with the chipotles added in, and as easy as opening a couple of cans and chopping a few veggies.  It will warm your soul when the clouds are out.

Chipotle Black Bean Soup

adapted from Goya

serves 4
prep time: 10 minutes
cook time: 20 minutes

ingredients:

2 cans black beans
2 chipotles in adobo, plus 2 tsp adobo sauce
2 tbsp olive oil
1/2 onion, chopped
1/2 bell pepper, chopped fine
2 cloves garlic, finely chopped
1/2 tsp cumin
2 cups vegetable broth
½ cup sour cream
1 small tomato, finely chopped
2 tbsp. roughly chopped fresh cilantro

directions:

In a blender, add 1 can black beans, chipotles, adobo sauce and vegetable broth. Puree until smooth, about 30 seconds.  Set aside.

Add the oil to a large pot and heat over medium-high heat.  Add the onions and peppers.  Cook until soft, about 10 minutes.  Add the garlic and cumin and cook until fragrant, about 30 seconds.  Add the bean-and-chipotle puree and the remaining black beans.  Bring the soup to a boil, then reduce the heat to medium-low and cook for about 10 minutes, or until the soup thickens and the flavors meld.

Serve the soup into bowls.  Top with sour cream, diced tomato and fresh cilantro.