I asked my friend Corey to write a post about a quick and easy recipe for us, and she whipped up this delicious black-bean soup. Here ya go!
There are some days when you just don’t have 30 minutes to prepare dinner and a fast, hearty meal seems hard to come by unless it is from a restaurant. This quick black-bean soup was a spur-of-the-moment, “what do I have in the pantry?” idea that needed to be ready in less than 20 minutes. With only a handful of ingredients, chances are you’ll have most of these in your pantry.
The bold garlic and red-pepper flavors are warming, which makes this soup perfect for a cold evening. If you’re feeling fancy, top the soup off with toasted tortilla strips, cilantro, and green olives. Sour Supreme and hot sauce also pair nicely.
15-Minute Black-Bean Soup
1 tsp. olive oil
1/4 cup minced white onion
2 cloves garlic, minced
4 cups vegetable stock
2 15 oz. cans black beans, drained
1/4 tsp. cumin
Red pepper flakes, to taste
Salt and pepper, to taste
•In a saucepan (over medium heat), sauté the onions in the olive oil until softened. Add the garlic and sauté for another 2-3 minutes or until the garlic browns slightly.
•Add the vegetable stock and quickly stir to remove any of the onion or garlic that is sticking to the bottom of the pan. Add the remaining ingredients. Cook until warm, approximately 5 minutes.
•Purée using an immersion blender or purée in batches in a traditional blender. Return the soup to the pot and heat for another 5 minutes or until hot. Serve immediately.
Makes 4-6 servings
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