I am a pretty lazy cook in general, but come winter and the equation changes completely. I am always looking for reasons to cook and bake. I give the stove so much of love and attention during these three months that I am sure it doesn’t mind the negligence for the rest of the year. The reason is that its biting cold here now and the stove is almost like a fireplace.
So now onward, anytime is tea time.
But the past ten days, the oven’s been extremely busy, but the stove top been inactive. Its been like the stove has been given a good Christmas break. And the times when the stove’s been active, its been dishing out simple soups and sandwiches. Like this one here – A filling, healthy and an easy to put together soup.
Can we ask for anything simpler when there are so many cakes to bake?
Read on for the recipe and the pictorial.
Pictorial:
Heat 2 teaspoons of oil in a pan and saute one chopped onion and three minced garlic cloves.
Once the onions turn pink, add one diced capsicum/bell pepper. Saute for 2-3 minutes.
Season with salt, pepper and 1/2 teaspoon of ground cumin. Add 3 diced tomatoes or one can of diced tomatoes.
Reserve 1/4th of the cooked black beans and add the rest to the soup along with 3-4 cups of vegetable broth or water. If you prefer the soup to be thick, you can mash the reserved 1/4th beans and add it. Else add them as such.
Let it come to a boil. Taste and adjust the seasonings if needed. Take off the heat and serve with toasted bread.
BM Theme : Healthy/Diabetic friendly food
Ingredients:
- 2 teaspoons of oil
- one onion, chopped
- 3 pods garlic, finely chopped
- one bell pepper, diced
- 3 tomatoes, diced fine or one can of diced tomatoes
- one can black beans or 1.5 cups of cooked black beans
- 1/2 teaspoon ground cumin
- salt and pepper
Method:
- Heat 2 teaspoons of oil in a pan and saute one chopped onion and three minced garlic cloves.
- Once the onions turn pink, add one diced capsicum/bell pepper.
- Saute for 2-3 minutes.Season with salt, pepper and 1/2 teaspoon of ground cumin.
- Add 3 diced tomatoes or one can of diced tomatoes.
- Reserve 1/4th of the cooked black beans and add the rest to the soup along with 3-4 cups of vegetable broth or water. If you prefer the soup to be thick, you can mash the reserved 1/4th beans and add it. Else add them as such.
- Let it come to a boil and taste and adjust the seasonings. Take off the heat and serve with toasted bread.
Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#60
such an healthy bowl of soup. Lovely click
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These kind of hearty soups make quick and filling meals.
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Oh My! I love this soup :) I am definitely going to make this before the winter is gone!
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Love these bean based soups.
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Protein packed and filling soup,looks healthy and love the color of the soup..
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I think we thought same way for this particular theme .I also cooked three kinds of soups for next week.The bean soup looks comforting.
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What a hearty and comforting bean soup. Looks awesome.
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I am not a soup person but this one is surely tempting me..a lovely meal.
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wow that soup looks so classic!..enjoyed your pictures..
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loved everything here – the soup, the toasted bread as well as the paisley prints on the plate – so British and so elegant :)
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Such a healthy and hearty bowl of comforting soup. Am sure this soup will definitely keeps me warm.
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This soup looks so filling with all those beans and vegetables. Love to have a bowl for this chilly weather..
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