Black Bean Soup and Cornbread

This year I’m trying Veganuary. Tonight I made my black bean soup, an old favorite that we’ve been enjoying since the kids were toddlers. I can share that recipe, it’s très easy and works beautifully as a comfort food.

Easy Blender Black Bean Soup

3 cans (15 oz each) of black beans (I rinse mine)
1 3/4 C veggie broth
1 C fresh salsa
1/4 t ground oregano
1/4 t chili powder
1/8 t smoked chipotle powder (this stuff adds a real kick, omit it if you have kids who say, “It’s too spicy!” when faced with something that isn’t peanut butter and jelly)

Directions (here comes the hard part):

Stick everything except 1 C of the beans, into a blender. Blend until smooth. I use a Vita-Mix.

Pour into a pot on the stove, and add the beans you kept out earlier. Using a fork or a potato masher, mash up the beans in  the soup until they’re broken. Doing this adds some pleasant texture, and thickens the soup up a bit.

Simmer over medium heat until it’s hot, then serve.

Cornbread:

My daughter and I also attempted a new cornbread recipe from Keepin’ It Kind, but we ran into some ingredient issues. We didn’t have quite enough cornmeal, we were substituting flours (and then I used too much flour), I used the wrong oil, I couldn’t find my cast iron skillet so used a glass casserole dish, etc. I thought for sure it would fail, but it ended up being delicious. Imagine how much better it will be when we actually follow the recipe!

 

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