Black bean soup
Vegetarian (even vegan, I think) Black Bean Soup
1 onion, chopped
2 garlic cloves, minced
2 ribs of celery, chopped
1/2 red bell pepper, chopped
1.5 cups vegetable stock
1 tsp kosher salt
1 tsp ground cumin
2 15-ounce cans black beans, undrained
hot sauce to taste
juice of 1/2 a lemon or lime
Combine first 7 ingredients in a Crock Pot, plus half a can of beans. Cook on low for, you know, whatever (a few hours, probably even a whole workday would be okay).  Using an immersion blender if you have one, or transferring the contents into a blender if you don’t, puree the cooked contents. It’s okay if it’s not 100% uniform. Add remaining beans and lemon juice. Leave in the Crock Pot until it’s all hot. Serve with whatever toppings you like, e.g., sour cream, salsa, cilantro, cheese, corn chips.
[…] for dinner, but it is nice to get back into the hot foods rotation. This week we’ve had black bean soup (I doubled the recipe because there are never enough leftovers with the original quantities) and a […]