Quick Black Bean Soup

Last week, I dipped into my 30-minute repertoire because of Saul’s arm being casted, to put together an elaborate, but easily prepared meal. This soup fits right into that agenda. I always have a soup and a salad course along with the entrée for Shabbat dinner, not to mention dessert. Everything needed to prepare this soup is always available in my pantry and could be in anyone’s pantry. I especially enjoy a steaming bowl of black bean soup on cold winter evenings, and this takes only a few minutes to throw together. In the summer, I grow many different kinds of thyme in trays around my gazebo, such as lemon, lime, lavender, variegated, etc. and load the soup up with the tiny leaves from various bunches—much more satisfying than opening a can or box.

Cilantro, or fresh coriander, as it is also known, was such an alien flavor to me when I first encountered it in my early twenties in Chinese food, that I thought the food was spoiled. Like many other flavors alien to my childhood, I have grown to absolutely adore it, but I can understand those among my family and friends who can’t tolerate it. Depending on who is coming to dinner, I modify my dishes (like guacamole) to accommodate those who dislike cilantro. I usually provide a bowl of chopped cilantro for myself and anyone else who likes to add it.

Quick Black Bean Soup

• 1 Tbsp. toasted sesame oil
• 1 medium onion
• 1 medium elephant garlic clove
• 2 Tbsp. (approximately) fresh thyme leaves or 1 tsp dried thyme leaves
• 3 15-oz. cans black beans with their liquid
• 1 empty 15-oz. can of water (use the water to clean the last bit of beans and liquid clinging to the can)
• 2 Tbsp. pareve instant chicken-flavored soup mix (such as Osem or Telma)
• 1 28-oz. can peeled diced tomatoes in juice
• 2 tsp. ground cumin
• 1/4 to 1/2 canned chipotle chili in adobo (or to taste), mashed with a knife into a paste
  
• sour cream (optional)
• chopped cilantro, chives, or scallions (optional)

Heat oil in a 6-qt. pot over medium heat. Chop garlic first in a food processor, and then add onion and chop fine. Add to hot oil along with thyme. Do not wash the food processor. Sauté until the onion is translucent, 6 to eight minutes. Meanwhile, pour half the diced tomatoes into the food processor and puree.

Add beans, water, soup mix, puréed tomatoes, diced tomatoes, cumin and chipotle in adobo. Bring soup to a boil. Reduce heat to medium-low and simmer until flavors blend and soup thickens slightly, stirring occasionally, about 20 minutes.

If desired, serve hot with a dollop of sour cream sprinkled with chopped cilantro, chives, or scallions. We have also been known to eat this soup cold in the summer time.