Zip-A-Dee-Doo-Dah, Zip-A-Dee-A, I am eatin tons of soup today!
And I can really feel how everyone just put their hands over their faces, feeling embarrassed for me. Well…this is just how I live. I break out in song.
I also have a song for Oliver Twist, redoing the lyrics for the Barry Manilow song “Copacabana.” He looks like a cat that digs 70s-90s music, doesn’t he? He sure seems to like whenever I listen to Wham. 😉
So that bread I made earlier this week is wonderful dunked in this rich soup. Know how I know? I tried it! I’m livin it! And it’s as la vida loca as I get.
This soup is perfect for that special vegetarian in your life, or great with a loaded sammie on the side. And it has just the right amount of spice to give it a kick. I don’t have a Panera Bread anywhere near me, so this is how I get my black bean soup fix.
Now that I think about it, though, maybe I should have made a bread bowl to put it in. Bread bowls are a fun mixture of deliciousness and Mission Impossible. “Your mission, if you choose to accept it, is eating this soup before you spring a leak in the bread bowl.”
Can you hear the Mission Impossible music now? Should we all just stop what we’re doing and make bread bowls?
What I really like about this soup is that it actually tastes better the next day. The flavors really have a chance to meld. Anyone else experience that before?
Like the old rhyme goes, some like it in the pot nine days old….although at that point I’d probably forget that it was shoved in the back of my fridge.
Happy eating and sing your heart out!
- 1 tbsp. coconut oil or olive oil
- 1 onion, diced
- 1½ tbsp. chili powder
- 1½ tbsp. dried oregano
- 1 tsp. cumin
- ½ tsp. kosher salt
- ½ tsp. black pepper
- 4 cloves of garlic, minced
- 3 cans (15 oz each) black beans, drained, but not rinsed.
- 4 cups veggie broth or water
- ¼ cup chopped fresh cilantro.
- In a large soup pot, heat the oil over medium heat.
- Add the onion and cook until translucent, about 5 minutes.
- Add in the spices and garlic, and cook for another minute or two, stirring.
- Add the black beans and stir, cooking for an additional minute or two.
- Stir in broth or water. Bring the soup to a boil, then reduce the heat and simmer uncovered for 25 minutes.
- Use an immersion blender to pulse the soup until it is mostly pureed (or your preferred texture). Alternately, pulse the soup in stages in a blender. Be careful! It's lava!
- Stir in the cilantro and serve with thick chunks of bread, and some sour cream if that's your thing.