I didn’t have intentions on making nachos today, let alone vegan nachos! I love when recipes are unexpectedly created by just pulling items out of the fridge. I happened to have all the ingredients for nachos (great choice anyway, in my opinion) and I decided to go vegan. Finally, I can use that slab of tofu I had no idea what to do with.
It’s 50 degrees here in New York. That means soup season is definitely here. I stepped outside this morning as wasn’t prepared for the chill. Just last week it was pushing 85.
But here we are… soup season and sweater weather. On cold nights, I love snuggling up with a cup or bowl of something warm (who doesn’t?) and today I decided my cuddle buddy was going to be black bean soup.
I actually just had a great bowl of black bean soup in Venice and I left Italy craving more. Since I’ve been on a Mexican kick, I decided to implement some of my south of the border favorites. Instead of the dollop of ricotta cheese, I used crumbled cotija. Scallion replaced basil and I added a dash of sriracha. The only bread I had on deck for croutons was a wheat roll I diced and baked in bacon fat and garlic salt. To die for.
I think I can get used to these cool temperatures…
black bean soup
serves 2-4, 5 minute prep + 30 minute cook time
12 oz canned black beans
1 cup vegetable broth
2 tablespoons tomato sauce
2 clove garlic, minced
1/4 teaspoon dijon mustard
1/4 teaspoon cumin
1/4 teaspoon paprika
shredded or crumbled cheese, scallion, pancetta, croutons for garnish
In a Dutch oven or a large saucepan, place black beans and garlic with chicken broth and bring to boil.
After about 5 minutes, reduce to simmer and add the tomato sauce, cumin, paprika, and mustard.
Continue to simmer and allow beans to soften and the broth to thicken.
After 20 minutes on medium low heat, let soup cool.
Pour half the soup into a blender and blend until the soup is creamy. Pour back into the pot or pan and mix thoroughly.
Divide into equal servings and top with garnishes. Serve while hot.