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Monday, February 21, 2011

Simple Black Bean Soup

Today I came home from a hot yoga class absolutely STARVING and didn't want a ham sandwich (which was about the fastest thing I could have made from the contents of my refrigerator).  After a little bit of evaluating and pondering, I decided to try my hand at pulling together a black bean soup.


Sidenote: black beans may very well be one of my absolute favorite foods ever, right next to gyoza.  Fried.


It's not perfect yet, and will probably take a few more attempts and changes to make it spectacular, but for a first try it was actually very good and I wanted to share:


This recipe makes enough for two people for lunch, so adjust according to your appetite!


1 can of black beans
1/2 can low-sodium chicken broth
1/4 cup Ro-Tel diced tomatoes with green chilies
3/4 Tbsp Mexican-Style Chili Powder
cayenne pepper to taste

Empty can of black beans into saucepan.  Using a potato masher, mash the black beans until about half are smashed.  Add chicken broth, tomatoes/chilies, and chili powder.  Bring to a boil, then add cayenne pepper and let simmer for a few minutes. 

Serve in warmed bowls, top with your choice of sour cream, shredded cheese, chopped green onions, and cilantro.



Updated:  This soup is actually even better after it's had a few hours to sit.  It thickens up quite nicely.

Wednesday, February 2, 2011

welcome!

Welcome to my new online passion project, Wanderlust & Gluttony.  You can read all about it on the appropriately-named 'About' page, but here's what you really need to know:

  • There will be food -- photos and recipes included, of course.
  • There will be travel -- though not nearly as much as I'd like.
  • There will be guest posts -- let me know if you're interested!
  • There will be restaurant reviews, home cooking, wish lists, and lots more!


I've got some great stuff in the works -- a few recipes I've made recently that I'm itching to share, as well as a couple of upcoming trips I can't wait to write about!

I'm really excited to get started -- please bookmark it, add it to your Google Reader (or reader of choice, whatever), come back often!