I hate cold weather, and I live in Massachusetts where it seems to be cold most of the year, hence all the hot soups I’ve been making lately!
Serves 4 – 6, possibly with some muffins left over for lunch the next day.
Black Bean Soup
- 1 TBS olive oil
- 1 small onion, chopped
- 2 celery stalks, chopped
- 1 large carrot, chopped
- 1/2 green pepper, chopped
- 3 garlic cloves, chopped
- 1 1/2 tsp ground cumin
- 1 tsp dried oregano
- 1 tsp chili powder
- freshly ground black pepper to taste
- 4 cups vegetable broth
- 3 15.5-oz. cans black beans, rinsed and drained
- Non-fat sour cream and chopped scallions, or shredded cheddar cheese, for garnish
Heat oil in a large pot over medium heat. Add the onion, celery, carrot, green pepper and garlic; cook, stirring occasionally, until vegetables are tender, about 10 minutes.
Add the spices (cumin through black pepper) and cook, stirring, for 2 minutes.
Add the broth and beans and bring pot to a boil. Lower heat to simmer and let cook for 15 minutes.
Puree the soup, using either an immersion blender or by transferring, in batches, to a blender (pouring pureed soup into a clean pot). Serve, if you like, with non-fat sour cream and scallions, or shredded cheddar cheese, on top.
Pimento Corn Muffins – adapted from Gourmet magazine
- 1 cup yellow cornmeal, preferably whole grain medium grind
- 1 cup all-purpose flour
- 2 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/2 cup (1 stick) unsalted butter, melted
- 2 large eggs
- 1 1/4 cups well-shaken buttermilk
- 4 oz. jar diced pimentos, drained and patted dry
- Cooking spray
Preheat oven to 425; spray a muffin tin with cooking spray.
Whisk together dry ingredients (cornmeal through salt) in a large bowl.
In a medium-size bowl, whisk together the butter, eggs and buttermilk.
Pour wet ingredients into the dry, add the pimentos, and stir until just combined.
Divide batter among muffin tins.
Bake for 12 minutes or until a toothpick inserted into the tallest muffin comes out clean.