March 26, 2024

There are many reasons why soup is the ultimate comfort food. You generally eat it slowly and thoughtfully, savoring its warmth and array of textures and flavors. Gobbling is not allowed.

My very treasured friend sent a hug this winter when I was under the weather and needed meals. Delicious creamy black bean chicken soup arrived just when I needed it, from Spoonful of Comfort.Together with the ice cream(s) stashed away in the freezer, this soup nourished me body and soul. Black Bean Cheese Soup is my homage to this bowl of tender loving care.

Black bean soups are a favorite here at River City Good Eats, either as the star or in a supporting role. Beans, always a decent source of protein, add great texture. Versatility is the hallmark of beans, whether in Asian or Central American or Mediterranean cuisines.

Black Bean Cheese Soup is loaded with colorful vegetables. Mexican blend cheese melts well and pre-shredded gets the prize for convenience.

Soupmaking is at the same time comforting for the cook. Preparation of soup requires chopping, simmering and pureeing, all zen calming activities. Comfort food made with care tastes better. You know your recipients appreciate the effort!

Four words are like music to ailing (or well!) loved ones : “I’ll make you soup”.

Black Bean Cheese Soup

recipe by Michele Humlan, The Good Eats Company

makes four hearty servings, six smaller

ingredients

1 cup sweet onion, small dice
1 cup bell pepper, any color, small dice
one large stalk celery, small dice
one large carrot, small dice
1 teaspoon kosher salt
¼ teaspoon finely ground white pepper
2 tablespoons extra virgin olive oil
3 tablespoons all purpose gluten free or regular wheat flour
1 teaspoon chile powder
½ teaspoon ground cumin
½ teaspoon cumin seed
couple shakes ground chipotle if you like heat
1 large garlic clove, zested on microplane grater
1 cup milk
3 cups vegetable (or chicken) stock
15.5 ounce can black beans, rinsed and drained
8 ounce shredded Mexican blend cheese or colby jack
optional garnishes : cilantro leaves, sliced avocado

directions

1. Stir together chopped vegetables, olive oil, kosher salt and white pepper in heavy two quart saucepan over medium high heat.
2. When mixture begins to sizzle, turn heat to medium (adjust so no browning) and cook until vegetables are tender, stirring occasionally, about 8-10 minutes.
3. Add flour and stir 10 seconds.
4. Cumin, cumin seed, chile powder, garlic and chipotle (if using) go in next.
5. After 10 seconds of stirring, gradually add milk, then stock (add gradually so you don’t seize up the starch granules of the flour – this is important).
6. Pour in the black beans.
7. Bring mixture to gentle simmer, stirring occasionally, and cook for 10 minutes to develop flavor,.
8. Adjust seasoning, add cheese and stir well until melted.
9. Soup will thicken on standing and is, like most soups, better the next day!
10. Garnish as desired with cilantro and avocado.