Black Bean Soup

This weekend was absolutely lovely; VegKid, BandMan, D-Ma, B-Pa, and myself headed up to the mountains to work on the family cabin.

We did some work:

Staining the cedar

But mainly we hiked, played, and ate.

I made these miso-tahini tacos, which are great for camping, and in honor of the first day of Fall, I made these pumpkin chocolate chip cookies (except there wasn't much chocolate in them since BandMan can't resist so I replaced the half my recipe called for with dried cranberries and dried currants, then added in some pecans).
VegKid and her serious hoola-hoopin face

VegKid taking Nanna for a hike

I call this one "Perching Owl"

By the time we got home on Sunday, I was so tuckered out from all the fun that was had and all the love that was experienced, that I was feeling really lazy when it came down to cooking dinner. It was a blustery little Sunday filled with gray skies and rain; obviously, soup was in order. So I used the leftovers from my tacos to make this quick soup.

Black Bean Soup garnished with roasted carrots, corn, and cilantro.

2 c black beans, cooked
4 carrots, roasted and chopped
1 c roasted corn
1 c veggie broth
2 tbsp cilantro, minced

  1. Bring all ingredients to a boil and remove from heat.
  2. Toss all ingredients in your blender and get to blending.
  3. Serve immediately.
  4. Easy, huh?


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