Black Bean Soup : Drop What You're Doing

This simple and amazing Black Bean Soup is another one of our "go to's" when we want something fast, filling, healthy and delicious! Tonight I served it with my Jumbo Lump Crab Cake appetizers and a comforting piece of warm homemade cornbread with sweet Jalapeno Chive Butter. A main course or served as a starter to guests...it is sure to impress! The soups multiple personalities allow it to be served along side a frosty Negro Modelo with lime, salt rimmed classic margarita or sophisticated glass of Rioja. Whatever your mood the beverage is sure to round out the presentation and put it over the top! Serve this meal on a cold night to someone you love and they'll fall for you all over again!

If it's too healthy for your liking, omit the olive oil and rather begin the soup by rendering down a few slices of bacon in the bottom of the pot. Once rendered, remove the bacon, crumble and set aside. Saute the vegetables up in the bacon grease, making sure to scrape the bits from the bottom of the pan, then finish the recipe from there. When the soup's complete, add the crumbled bacon on top or mix into the soup. NOW THAT IS WHAT I CALL LOVE! Your family and friends will agree! Drop what you're doing and make this Black Bean Soup tonight, because even if you don't have time to eat it, it will taste better tomorrow...ENJOY!

Black Bean Soup this recipe is based off of one that appeared in Real Simple magazine years and years ago. For the life of me I can't find the original online. Over the years we've made a few adjustments to amounts and have added bacon (on occasion)and the hot sauce.

Ingredients:
2 tablespoon olive oil (or bacon for a "not as healthy" version...see above)
3 cans Black Beans
3/4 cup chopped carrot
3/4 cup chopped celery
3/4 - 1 cup chopped onion
1 tablespoon cumin
1 tsp crushed red pepper flakes or a few shakes of hot sauce (optional)
4 cups chicken stock
1 Tablespoon tomato paste
Lime juice from 1 small lime

Directions
Drain & rinse 3 cans of black beans in a strainer. Over medium heat, add olive oil to large heavy pot. Saute up onion until soft, approximately 5 minutes. Add cumin and stir for 1-2 minutes. Add carrot, celery and hot sauce if using and saute up another 4 minutes. Pour in black beans and stir for 1 minute. Add chicken stock and stir. Bring to a boil. Next turn down stove to a simmer and cover for 30 minutes. After times up, remove pot lid, stir in tomato paste. In batches, carefully blend soup in blender and return to the pot or use your handheld soup blender (my favorite tool!) Squeeze in fresh lime juice. Taste! Only S&P if necessary! Top with sour cream, scallion, shredded cheese, diced tomato, cilantro, tortilla chips...the options are endless!