I feel the schedule getting fuller and fuller at this time of year.  We are in the thick of it with homework, games, practices, parents weekend travel, book clubs, business dinners….. and the holidays are just around the corner. I love this time of year because it is so busy and happy and the weather is fabulous, but it is hard to get it all done in the day. I find myself saying screw it at the end of the day when dinner rolls around and we order in or go out.  If your house is like mine then no one likes to eat out, but sometimes mama is tired!  So, since I can’t solve all the worlds problems I will try to solve the family dinner problem and post a few fall comfort foods that are easy, freezable or make-ahead.

This recipe is super easy and very yummy, but as I have said in the past, soup does not count as a meal in my boy house.  They need something to go with it so I normally serve a salad or grilled cheese or a cheese quesadilla with any soup I serve.  Maybe you are lucky and can get away with just soup and if that is the case then you are set, because this soup is easy and freezes well so make double and save for future insane weeknights.
The one appliance that makes this recipe so easy is an immersion blender.  Go buy one now!  They are cheap and small and will change you life.  Well, maybe not change you life, but it will make cooking easier.  I have linked below the one I like.  Just click and Amazon will have it at your house by tomorrow.  
I hope you enjoy and please send any questions!


Black Bean Soup

Makes 4 large servings

2 Tablespoons Olive Oil
1 medium onion, chopped
2 garlic cloves, minced
1/2 jalapeno, seeded and minced
1 Tablespoon tomato paste
1 teaspoon Kosher salt
1/2 teaspoon black pepper
1/2 teaspoon cumin 
1 Teaspoon chili powder
1 bay leaf
1 Tablespoon cilantro, chopped
3 (15oz.) cans black beans, with liquid
1 can (2 cups) chicken stock
Avocado, sliced, for garnish
Sour Cream, for garnish

In a large pot heat oil over medium-high heat.  Add onion and cook for about 5 minutes or until translucent.  

Add garlic, jalapeño and tomato paste.  Cook for about 2 minutes, stirring to coat all the vegetables with tomato paste. 

Add salt, pepper, cumin and chili powder.  Stir to combine and cook for about 2 minutes.  

Add bay leaf, cilantro, beans (with liquid) and chicken stock.  Let simmer for about 20 minutes until the liquid reduces slightly.  

Remove bay leaf.

Using an immersion blender blend soup until desired consistency. 

Serve with sliced avocado and a dollop of sour cream.

*If you do not have an immersion blender you can use a regular blender, but be careful blend in batches so you do not fill the blender too full and cause the soup to explode all over the kitchen.  

Needed Items