Black beans, a few spices, raw onion and vinegar. Hard to beat.
3 cans black beans, rinsed and drained
One 8 oz, can tomato sauce
One small yellow onion, chopped
One small green pepper, chopped
3 cloves garlic, minced
3 tablespoons olive oil
1/2 teaspoon each cumin seed, oregano, cayenne pepper and one teaspoon salt ground together in a mortar and pestle
2 cups water
Toppings: Chopped red onion, sour cream/Greek yogurt mixture, red wine vinegar
In your soup pot saute the onion, garlic and green pepper in the olive oil until soft, about 5 minutes. Add the tomatoes, beans and water, ground spices, and bring to a boil.
Reduce heat and simmer, covered, until the beans begin to fall apart, 30 to 45 minutes.
Turn heat off and use a potato masher to thicken the soup into almost a puree.
Serve with the sour cream and red onions, and sprinkle liberally with red wine vinegar as you eat. It is hard to overdo it.
Tom David Food Blog: Great vegetarian meals for two hungry people. Every one a winner.
Pasta, Garlic, Olive Oil and Eggs
Black Olive, Pasta and White Bean Salad
Beans with Pasta and Cherry Tomato
One Pan Pasta with Poached Egg
Rigatoni with Tomato and Arugula
Cold Arugula, Basil, Tomato with Hot Pasta
Greek Salad with Pasta and Spinach
Rice with Eggs and Scallions
Exotic Yellow Split Pea and Potato Soup
Sweet Potato and Red Lentil Dal
Cuban Black Bean Soup
Lentil and Rice Soup
Potato, Pasta and Peppers
Simple White Bean Soup
Tofu, Cabbage and Rice
Red Lentil Soup with Chipotle Peppers
Egg Banh Mi (Vietnamese Sandwich)
One Pot Pasta Alfredo
Costa Rican Beans and Rice
Indian Spiced Red Bean"Masala" and Rice
Red and Black Bean Tortilla Bowl
Pasta, Pesto, Potatoes and Sugar Snap Peas
Corn, Bean and Pasta Summer Salad
Angel Hair Pasta with Cherry Tomatoes and Bell Peppers
Mushroom and Scallion Lo Mein
Carrot, Cheese, and Pickle Sandwich
Mortar and Pestle Pesto