Yep, welcome to another installment of Half-Assed Gourmet! A few things have changed since my last HAG (*snerk*) post–I’m now living in an apartment with a significantly nicer kitchen (dishwasher! granite counter tops!), AND I’m now living with a vegetarian (The Boy doesn’t eat meat).
So, Half-Assed Gourmet goes vegetarian (for today), with Vegetarian “Cuban” Black Bean Soup. I’m sure anyone who’s actually Cuban would be horrified by this recipe, but it’s easy and it’s yummy and it’s dead-animal-free, so I call it a win!
-2 cans black beans (drained and rinsed)
-1 can diced tomatoes (drained)
-1 diced red bell pepper
-1/2 poblano pepper, roasted to remove the skin (I use the gas burners on my stove to roast the peppers–super easy!)
-1 cup or so vegetable broth
-1 T cumin (or more, to taste)
-1/2 T ground coriander
-1 T oregano
-2 or 3 diced chipotles in adobo (this provides a bit of a bite and a nice smokey flavor to replace ham or bacon!)
-1/2 diced onion
-1 T garlic powder or a few cloves of diced garlic
Heat some olive oil in a pot, add diced onion and garlic (if using diced cloves), saute until soft. Add diced red bell pepper, continue cooking. Add 2 cans of black beans, and use a larger fork or a potato masher to roughly mash about half the beans (if it’s easier, add one can, mash, and then add the other can to leave whole). Also toss in tomatoes, and the veggie broth. Add seasonings (cumin, coriander, oregano, and garlic if using powdered) and chipotle, and simmer for about 20-30 minutes.
The poblano can be diced and either added while cooking, or used as a garnish on top. Other garnishes can include cheese (for dairy-loving gringos like The Boy :-P), diced avocado, and cilantro.
The amounts listed here will make about 4 servings (if you’re eating healthy serving sizes and not using gross American bowls the size of your head)