The first rain of the season continues… It started yesterday. And it poured last night as the baseball game came to a stunning finish. This morning I’m still carried along on a wave of delight. There, in the pouring rain, the San Francisco Giants won the 2012 National League Pennant! We are going to have an Orange and Black October!
So what kind of soup do I make for bible study dinner tonight? Since many of the ladies are Giants’ fans, I should make something orange or black. I could make Spicy Orange Pumpkin Soup… or Black Bean Soup… Hmmmm…
Well, since I don’t feel like heading out into the rain in search of pumpkins I guess I’ll go with Black Bean.
This is how I make it:
October Black Bean Soup
3 cups black beans
9 cups water
3 med onions, diced
1 bell pepper, chopped (red, yellow or green)
1 TBSP cumin seed
8 garlic cloves, minced
3 TBSP olive oil
½ tsp (more or less) cayenne
Heat olive oil in your heavy bottomed soup pot
Add onions, bell pepper and garlic
Sauté until onions are transparent
Add water, beans and cumin seed
Bring to a boil.
Lower heat and simmer, covered for about 3 hours or until beans are very soft.
(You may need to add more water as it cooks. Keep beans covered with water.)
When the beans are very soft ladle some into your blender.
Whirl for about 30 seconds, then return to the soup pot.
Simmer until ready to serve.
I like to garnish it with shredded hard boiled eggs, grated cheese and sour cream; and serve it with my crusty Italian bread.
(Maybe next week we’ll go for Spicy Pumpkin Soup… In the meantime, Go Giants!)