I have a confession. Are you ready? Don't judge me... Sometimes I get on these "kicks" where I am just ALL about something. I can not get enough of it. Especially when it comes to food. But I've also been known to play an album on repeat a time or two (Fleetwood Mac's "Rumours" anyone?)
While we were staying with my cousin, Trish, in Houston she introduced me to grapefruit. Well, RE-introduced me, I guess. I found her drinking grapefruit juice one morning and she went on to tell me all the awesome things she does with grapefruit-- like putting it in white wine! Whoda thought?! She's so creative, that Trish.
Anywho, the first thing I did when I got home was buy a bag of grapefruit and some juice. How long has it been since you've had a grapefruit? If you're like me, too long! Tangy, sweet, tart.... so good. Ever since we got home I've eaten AT LEAST a grapefruit a day. I told you, when I'm on a kick...
Another thing I am all about is lime. It's a never-ending kick. I. Love. Lime. They're perfect. Lemons? Amateur hour. Lime adds the perfect amount of flavor to just about anything. Thai dish need some sprucing up? Lime. Guacamole missing a kick? Lime. Can't seem to add enough salt to whatever you're cooking? Citrus juice will bring out the flavors you're looking for without upping the sodium content. #win
When I made this soup the other night I maaaaaay have gone a tad overboard on the lime juice.... I don't wanna talk about it... Mister (w)Right carefully declared "It's really..... FRESH". And indeed it was. And talk about easy! It was stupid easy. If you have a can-opener, a knife, and a pot - congratulations! You're already half way there. Don't worry, I adjusted the recipe to reflect a more manageable amount of lime juice.
Easy Weeknight Black Bean Soup (adapted from Fresh 365)
1 Large Onion (diced)
1 Bell Pepper (diced)
1 tbsp crushed garlic
2 tsp Cumin
2 tsp Ancho Chili Powder
1 tsp Red Pepper
(2) 15.5 oz Cans of Black Beans (rinsed and drained)
(1) 15 oz Can of diced tomatoes (still in the juice)
1 1/2 Cups Vegetable Stock
2 tbsp Lime Juice
1 Handful Chopped Cilantro (because we are SO exact here)
Cheese (for garnish)
Begin by sauteing the onions, peppers, and garlic in a large soup pot until onions become translucent. Add the spices and cook until spices become fragrant. Dump in the rinsed beans, the tomatoes (with their juice), and the vegetable stock. Bring to a boil and allow to simmer for about 5 minutes (or however long you want.) Just before serving, add the lime and cilantro and stir until incorporated. Serve with cheese, salsa, avocado, greek yogurt... whatever you like!
This soup was SO easy. And received two big thumbs up from Mister (w)Right. Sometimes life is hard. Good thing this soup isn't!