I think any kind of weather is soup weather. When I used to work in a commercial kitchen, my work husband ( who was from El Salvador) used to make Black Bean Soup. He would use fresh black beans. There is nothing like it.
This however is an abbreviated version. I used organic canned black beans. Salt and Cumin make a delicious couple when you add spice to the veggies. It just brings out the flavor. I'll provide a low salt version.
Once you gather all your mise, ( all your ingredients chopped and ready) this goes pretty quick, from start to finish in about 30 minutes.
2 cans of black beans rinsed
1 large onion diced
2 large carrots diced
2 ribs celery diced
2 large cloves garlic
1 Tablespoon apple cider vinegar
3/4 qt boxed broth ( if you have non fresh) for low salt broth, just make sure you check the sodium levels.
olive oil 2 Tablespoons
fresh chopped cilantro for garnish
fresh lime wedge.
vegan sour cream
salt and pepper to taste
In a heavy bottom pan or soup pot, add the olive oil. Sauté the onion, celery, carrots and garlic for about 2- 3 minutes.
Add in the cumin with a little salt. Continue to cook for a minute or two.
Add in the broth, the vinegar, and the black beans. Cook for a further 15-20 minutes on a low flame.
You can either use an immersion blender or a regular blender. If using a regular blender, cool the soup first, or only put a cup at a time. This should thicken it. Serve with tortilla chips, fresh avocado, cilantro and a vegan sour cream.
This recipe can be adapted. Add more veg. have some fun.
The idea, is to explore. Let your palate do the talking. Food is an adventure, and it doesn't have to be complicated. Enjoy!