{In The Kitchen} 15-Minute Black Bean Soup With A Hint of Lime

This is a new feature I’m trying out, sharing recipes that I’ve tried recently. Only criteria? They need to be affordable and easy to make.

The quest: To fulfill my craving for some Mexican food and get me a little iron in the process. Your girl is anemic. Boo.

The solution: Black beans to the rescue!

Growing up, my dad did all the cooking and grocery shopping and needless to say, he bought and cooked what he liked to eat. So I grew up missing out on a slew of ingredients, black beans being one of them. I’ve been experimenting with all types of beans lately (’cause they’re crazy cheap and healthy), but black beans are one of my favorites.

I came up with this recipe as a vegetarian version of Dave Liberman’s, which is already pretty quick, by omitting the bacon. {Note: Bacon makes this even more delicious. I mean, how could it not?} This recipe serves 2. Check out Dave’s recipe for a larger batch.

 

The recipe:

Cook 1 small onion in 1 tbsp of olive oil. Add salt and pepper. Cook til they begin to soften, 3-4 minutes. Add 1 clove garlic – cook 1 more minute. Add 2 tsp chili powder, 1 tbsp Worcestershire sauce, 1/2 cup diced tomatoes, 1 can black beans (rinsed) to onion/garlic mix. Add 1/4 cup ketchup (if desired) and enough vegetable or chicken stock to cover the beans. Simmer for 5-7 minutes. Add cilantro and lime juice before serving.