Many of my dear friends on the East Coast are experiencing frigid temperatures, record amount's of snow and a little ice. Even seeing the beautiful snow pictures posted on FB and the fact that they are having snow days, not in the least bit makes me jealous. I'll take 365 days of sun, blue sky and flip flops to not have to scrape windows, wear a coat and socks or warm up my car every morning.
However, just because it isn't below zero here in Phoenix, doesn't mean we don't eat soup. This weekend I went through and threw out cookbooks, but I did hang on to many favorite ones. One of those cookbooks was one I got from Disneyland several years ago, which I have never used, but has some great recipes. I of course had to try a healthy, very easy one and boy was it ever delicious. I've always wanted to try out a black bean soup.
So for you my freezing friends, try a bowl of this soup to warm yourselves up and be careful that you don't slip and fall on the ice!
Vegetarian Black Bean Soup (Adapted from the Disney Cookbook)
2 T Olive Oil
2 C diced yellow onion
1 C diced red pepper
1 C diced carrots
1 T plus 1 t minced fresh garlic
1/4 tsp cumin
dash of dried oregano
2 t paprika
3 dashes hot sauce
2 sprigs chopped fresh cilantro
1 t course salt
dash of freshly ground black pepper
1/4 C tomato paste
2 t apple cider vinegar
2 cans (15 ounces each) black beans including liquid
2 C water
1. Heat olive oil in large saucepan. Add onion, peppers, carrots, garlic and celery until vegetables are soft.
2. Add spices
3. Add every thing else. Bring to boil, lower heat, and simmer 20 minutes.
Top with a dallop of sour cream and juice from 1/4 lime.