Monday, March 28, 2011

Black Bean Bisque



It occurs to me that some people probably don't care about food blogging. I understand this. But it also occurs to me that I don't necessarily understand the purpose of blogging and if I think about it too much, I start thinking I should blog about how much I hate postmodernism or about literary theory or about the puppy I so dearly desire or a number of other potentially controversial or small-animal-related topics.

So I eventually decide I might as well be safe and just write about what I do. And I don't really do very many interesting things. But I do make food. A lot. And apparently start all my sentences with conjunctions.

This soup is one of my all-time favorites because it only uses a few ingredients, is a snap to make, and it tastes oh so good. It is originally based off of a black bean soup recipe I found a few years ago, but it has since been warped and adapted, probably for the worse. But it is what it is (that's my new go-to phrase in life).

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Black Bean Bisque:

2 cans black beans, drained
chicken broth
one lime
some cilantro
1 tsp cumin
1 tsp oregano

Pour the beans into a blender:



Pour in some chicken broth. I usually pour in enough to cover the beans, but if you want a thicker soup, you can pour in less:





Add a handful of cilantro and the cumin and oregano:


(I think I also threw in a half cup of salsa in this picture. Sometimes I also add 1/2 an onion...or some olive oil...I'm clearly an inconsistent person). 

And the juice of one lime:



Then I usually just run the blender on the "chop" setting for a minute because I like the soup to be a bit thicker. If you want it thinner, you can just puree it to your desired consistency.



Pour the soup mixture in a pot and heat thoroughly:



If I have some corn tortillas around, I'll usually cut them into strips and fry them...or just do the easier thing and use tortilla chips. It just depends on how much I feel like exposing myself to hot oil.



And that's the end. Then I usually throw in some diced avocado, top the bowls with sour cream, the tortilla strips and sprinkle some dried dill on top.



Now I must go ponder anew the purpose of blogging and find myself a small animal that wants me to be its mother. Ciao.

9 comments:

Sheila said...

I am bookmarking this so I can make it! looks good and easy too! :) Not to mention healthy!

Nakesha said...

haha... that last comment was from me!! My mom was signed in on my computer! :)

Tyler and Aubrey said...

sounds delish!

Joshua and Mallory said...

Ironically I just cooked my big batch of black beans in the crockpot last night. Thank you for making dinner very easy for me tonight...my brain could use a little break.

Karyn said...

Making this for a guest tomorrow. Shazam. Thanks, Cookbook Brown.

sarah said...

LOVE! You so got me hooked on this a year and a half ago! I am super pumped you posted your recipe...mine is way more complicated. And again...beautiful pictures. Hope to see you in July!

Kari is: said...

this soup just reminds me of when we were in hawaii and you forced a pregnant woman to eat entirely healthy the whole time!!

ok, but really...this soup is good.

lyndsey said...

Nakesha -- But I was so happy to hear from your mother :)...and obviously from you too. And your sister was just here btw.

Kari and Sarah...I hope you'll forgive me for being a food nazi in Hawaii...but I bet Wyatt liked all the broccoli and black beans we ate. Though I don't think I'm as uptight now. And Sarah, thanks for giving me the tip about freezing this soup as well!

Mallory -- Making this with cooked black beans is probably a way better idea. Thanks for that.

Bon Bon said...

This looks great! Black Bean Soup is one of my favorite meals. Great recipe/photos! xoxo