You know that cold breeze coming in the window at night, the leaves are falling, time to get cozy at home with comforting hot foods. Now is the time to make soup! This is a soup that takes very little time because you can cheat a little and use canned beans instead of using dried and soaking overnight and all that. This soup can be made in a jiffy on Friday afternoon for Shabbat dinner and enjoy the leftovers during the week by adding more broth and another can. Quite simple really.
- 3 15 oz cans black beans
- 2 bay leaves
- 2 tablespoons olive oil
- 3-4 carrots chopped
- 1 onion chopped
- 4 stalks celery chopped
- 2 garlic cloves chopped
- 1 tsp cumin
- 1/4 tsp cayenne pepper
- 3/4 tsp oregano
- 1/4 cup dry red wine or sherry
- 6 cups stock
- 1 cup water
- Salt & pepper
- A few leaves of cilantro chopped
If dairy use a dollop of sour cream
Heat the oil in a large pot add the carrots,onions celery, and the garlic and cook over low heat about 10 minutes, stirring until soft. Stir in the cumin, cayenne, oregano, and salt to taste about 1 1/2 tsp.
Add the wine, stock, and water, beans and bay leaves. Bring to a boil. Lower the heat cover the pan and simmer about 30 minutes stirring occasionally.
Use an immersion blender process the soup until smooth. It’s really simple. Don’t forget to take out the bay leaves.
I always add a bit of acidity at the end of cooking soup. So the juice of half a lemon or 2 tablespoons of plum vinegar. Yum. Serve hot garnished with sour cream and or cilantro