Soup Until Summer

Winter is waning, and I can’t stop dreaming about summer: evening chats on the porch swing, outdoor walks after dinner, Friday-night happy hours on the patio, a great pair of new sandals, and the feel of sunshine on my skin.

But for now I’ve got many chilly, rainy spring nights to get through, and homemade soup is my antidepressant. I love the smell of the “Southern trinity” sautéing on the stove. Since I can’t have sunshine, I’ll settle for this low-calorie, savory soup warming me from the inside out.

Black Bean Green Chile Soup

Recipe adapted from Taste of Home’s 2010 Healthy Cooking Annual Recipes

1 red, orange, or yellow bell pepper

2-3 celery ribs

1 yellow onion

2 cans black beans, drained and rinsed

1 can (14.5 oz) petite diced tomatoes

1 can (4 oz) chopped green chilies

1 teaspoon cumin

3 cups no-chicken or vegetable broth

1 cup instant brown rice, cooked

Tofutti sour cream for garnish

1.     Chop the bell pepper, celery, and onion. Sauté this “Southern trinity” in olive oil until tender (I make this dish in my Le Creuset, but any large nonstick pan or Dutch oven should work fine).

2.     Add the beans, tomatoes, chilies, and cumin; stir in the broth.

3.     Bring the soup to a boil. Reduce the heat and simmer, uncovered, for 30 minutes.

4.     Stir in the cooked rice. Serve with a dollop of vegan sour cream in each bowl, if desired.

References

Taste of Home. 2010 Healthy Cooking Annual Recipes. Wisconsin: Reiman Media Group, 2010.