***RECIPE & ORIGINAL LINK BELOW***
People joke, “do they call you Bean because you love beans so much??”
My canned response, “nope, it’s a family nickname I’ve had my whole life. Kathleen the Bean. Get it, it rhymes?”
People, “well…do you even like beans?”
Me always, “yes. I love beans.”
So here’s a little teaser of a recipe that’s coming up later today. It was amazing David and I agreed. It has been chilly and rainy here so we’ve been in soup-mode still. Who doesn’t love soup? With beans in it?
Sorry for the delayed recipe update–it’s just been that kinda week. I’m not one of those lucky bloggers who doesn’t have a day job…I got to be bringing home some bacon (well, veggie bacon) if ya know what I mean.
So our black bean soup was adapted from Sprouted Kitchen and they’ve got some seriously awesome recipes over there.
1 Tbsp. coconut or extra virgin olive oil
1 medium yellow onion, chopped
3 cloves garlic, chopped
1/2 a small head of cabbage, chopped (heaping 2 cups)
3 cups cubed butternut squash (sweet potato would be good too)
3 cups low sodium vegetable broth
1 tsp. cumin
1 tsp. cocoa powder
pinch of chipotle powder or cayenne pepper
2 cups cooked, black beans (about one can, rinsed and drained)
salt to taste
avocado, for garnish
cilantro, for garnish
// tortilla crispies //
3 corn tortillas
scant 1 tsp. extra virgin olive oil
1/2 tsp. sea salt
*we added carrots, subbed kale for the cabbage, added fresh corn, and used sweet potato instead of butternut squash. We also added a lot more cilantro than just a “garnish”.
Instructions via Sprouted Kitchen
“In a heavy bottomed pot, warm the coconut oil over medium heat. Add the chopped onion and saute until just beginning to brown, about 6-8 minutes. Add the garlic, cabbage, squash and broth. Turn the heat down to a gentle simmer, cover the pot and cook for about 15-20 minutes for the vegetables to cook.
Add the spices and the beans and stir. Let everything continue to cook another ten minutes for the flavors to blend. Salt to taste. At this point, I did a few pulses with my immersion blender through the soup, because I wanted to thicken up the broth a bit. This is optional, but makes it seem a bit thicker. You could alternatively, run just a bit of the soup through a blender or food processor, and add it back in to the pot. OR a sprinkle of cornmeal will help thicken it as well.
For the tortilla crispies, preheat the oven to 375′. Stack them and slice into thin matchsticks. Spread on a baking sheet, dirzzle with the oil, sprinkle the salt and toss gently to coat. Spread them in a single layer on the baking sheet and bake for about 10-15 minutes until they are light brown and crispy, giving the pan a shake halfway through.
Garnish each both with some diced avocado, a handful of chopped cilantro and some of the tortilla crispies! A sprinkle of goat cheese would be quite nice as well.”
This is one of the best soups I’ve made. I love making soup by the way. In addition to my donut food truck dreams, I’d love to have a soup truck. This one is a more wintery consistency, but the flavors and fresh veggies are so summery for me that I just went for it. Now it may be time for some cool Vichyssoise or gazpacho!!