Black Bean Soup with Chimolata

This is our current favorite soup, finally knocking posole out of the position it’s held for years. It is extremely easy and will be ready in a little over half an hour. Perfect on a cold afternoon, or after a long day at work.

My inner Martha always chastises me for not starting with home-cooked beans. But ya know, real life people.

This soup is good, but what really makes it fabulous is the citrusy-herby dollop of sauce you add to the bowl. I still don’t know what the hell to call it – it’s like a gremolata or a chimichurri in a Sonoran Southwest kind of way. Cilantro, garlic, red pepper flakes, lime zest and juice. Unlike a blob of sour cream that would make this soup feel heavier, the heat, zing, and herbaceousness of this chimolata (hmm…I like that one) really lift this up. It makes the soup hearty, but not heavy. And really dense in flavor.

Himself likes this with tortilla chips. Corn bread or a grilled cheez (or cheese, if you are not dairy-impaired as we are) along with a salad will make this an awesome and easy meal – something we can all use as end of year busyness overtakes our lives.

Make it and enjoy.

This is enough for four. So, dinner and leftovers lunch for two.

Black Bean Soup with Chimolata

Ingredients for the soup:
1 small onion, diced
3 carrots, peeled and diced
4 celery stalks, chopped
1 Tbsp. Mexican oregano
½ tsp. Ground cumin
2 Tbsp. chipotle relish, or one whole chipotle en adobo and 1 tsp. of the adobo
3 14.5-oz cans black beans, rinsed and drained
Broth (vegetable or chicken, about a quart)

Ingredients for the chimolata:
Handful of washed fresh cilantro
3 cloves of garlic
½ tsp. Lime zest
½ tsp. Red pepper flakes
Fresh lime juice

For the soup:
In a large soup pot on medium, add about ¼ c. of water and the onion, carrot and celery. Cook for a few minutes until they start to soften around the edges. Add the remaining ingredients except the broth. Give it a stir, then pour just enough broth over everything to just cover. Too much broth and you’ll have a thin soup.
Simmer for ½ hour or until the veg are tender. Before serving, take the immersion blender to it and blend it all up. I like to leave mine with some chunks of the veg, but do yours how you like.

While the soup is cooking, make the chimolata:
Mince superfine the cilantro and the garlic. Fine, as in almost to a paste.
Add them to a small bowl with the red pepper and lime zest, then add just enough lime juice to actually make it in to a paste. That’s it. (This is going to taste REALLY strong – don’t eat it by itself. Or do, I guess. I’m not the boss of you.)

When the soup’s done, Serve with a dollop of the chimolata. Serious nerms, peeps.

I’ve been forgetting to include the nutritional info of late. Here we go! According to caloriecount.about.com, each of the four servings has:

363 calories
4.2g fat
851 mg. sodium
57.1 g. carbohydrate
17.9g fiber
4.8g sugar
24.1g protein
Plus 17% of your daily calcium, 35% for iron and 26% for potassium.

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