Southwestern Black Bean Soup

Sometimes, you just need some soup.  Sunday was one of those sometimes for me.  

The weekend had been one of complete and total excess.  The Phish show on Friday, Lusco's with the family on Saturday, a Sunday afternoon migraine that required Cool Ranch Doritos.  REQUIRED.  For real.  

There's something very centering about the process of making a pot of soup, especially after a weekend of excess.  I've found that it really helps me to mentally prepare for the upcoming week and slide myself back into acting right.  This soup was light-hearty, which means that it was comforting and substantial with out being fatty and excessive.

It's like you trick yourself back into being healthy.  Love some trickery.  Well, not really.  I hate trickery, shenanigans and tomfoolery.  BUT.  I love soup and embrace whatever it takes to get me back in the swang of things.  
Southwestern Black Bean Soup
adapted from Day in the Country

7 oz smoked turkey sausage, sliced thin
1 tsp olive oil
1/2 onion, chopped
1 1/2 tsp garlic, chopped
1 tsp cumin
1 tsp oregano
2 tsp chipotle peppers in adobo sauce, chopped small
2 15 oz cans black beans, drained and rinsed
3 cups chicken broth
2 tbl fresh cilantro, chopped
2 tbl lime juice
salt and pepper, to taste

In a small-ish skillet, warm the sausage.  Set aside. 

In a medium sauce pan, cook the onions in the olive oil until salt.  Add the garlic, cumin, oregano, peppers to onions and stir constantly.  Add the broth and the black beans. Bring to a simmer and cook for about fifteen minutes.  

With a large fork (or potato masher if you've got one), smash up some of the black beans.  Stir in the cilantro and the lime juice; adjust seasonings.  Cook on medium low for about fifteen minutes, stirring occasionally. 

Serving size 1 cup (makes five)
Points plus 5

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