The year has flown by at an incredible pace and here we are back to preparing for Easter by observing Lent, a time of reflection and new beginnings. Christians who observe Lent use this time to reflect on their own lives and work at modifying extremes by “giving up something ” or doing something that develops a “good behavior.” In addition Fridays are meatless and usually a lighter meal. So at this Protestant/ Catholic house soup is on the menu for each Friday of Lent and yes I know I’m starting out behind but these soups are good anytime.
Now a broth based soup would never sustain these two hard-working men so I’ve dug deep into the recipe box for my most hearty and filling soups.
This version of Black Bean Soup is a favorite due to its simplicity and boldness. It can be served with cornbread, tortillas , or corn chips. If you don’t overdo the sour cream it is very healthy and full of fiber.
2 tablespoons olive oil (smoked works well), 2 carrots chopped, 2 ribs of celery chopped, 1 onion chopped. 3 cans of black beans, do not drain, 2 cans of Chunky tomatoes and green chilies, do not drain. 1 can of chopped green chilies, 1 1/2 cups frozen or fresh corn, 1/4 – 1/2 cup fresh cilantro.Saute the onion, celery, and carrots in the olive oil over medium heat until tender.Add the undrained vegetables and mix well. Bring to a boil and reduce heat and allow soup to simmer for 20-30 minutes.Add fresh cilantro before serving. Adjust the amount of cilantro to your taste, we use almost a full cup.Add a dab our sour cream and you have a meal, add chopped avocado, grated cheese, corn chips or Fritos, and you have a feast. Enjoy!
“Soup puts the heart at ease, calms down the violence of hunger, eliminates the tension of the day, and awakens and refines the appetite.”