I’m going to confess that we eat a lot of soup in our house. Especially during the fall and winter months. This week I tried my hand at a bean soup.
I started by sauteeing onions, garlic, carrots and some kind of spicy Mexican pepper that came in my CSA box last week. I added some chile powder and cardamom and probably some other spices (I can’t remember).
Then I added a can of black bean and a can of pinto beans (both drained and rinsed well), a couple cups of veggie broth and let it simmer for about 30 minutes.
I served with shredded pepperjack cheese, but if I had sour cream and chives, I definitely would have added that.