Submitted by Gayle Squires of Central Square, Cambridge. She gets her copy of Edible Boston at Russo’s in Watertown. One of my favorite soups is a very simple clean-out-your-pantry-and-fridge black bean soup. It’s hearty without being heavy, and great to make ahead for the week. It does have a kick, so if you don’t like spice, you should halve the amount of chipotle.
INGREDIENTS Olive oil 2 onions, chopped 3 tablespoons garlic (3-4 cloves), chopped 1 tablespoon minced chipotle pepper in adobo sauce (one chipotle pepper plus adobo sauce) 1 tablespoon plus ½ teaspoon ground cumin 1 cup crushed canned tomatoes 4 small cans black beans, drained and rinsed 5-6 cups water Lime juice Labne (thick middle eastern yogurt)
DIRECTIONS Heat 2 tablespoons olive oil in a soup pot and add onion; sauté until browned, about 8-10 minutes. Add garlic, chipotle (and adobo sauce), and 1 tablespoon cumin. Cook over medium-low heat for another 5 minutes. Add tomatoes and water. Simmer about 15 minutes. Add the black beans to the soup. After another 10 minutes, puree with an immersion blender and add salt and lime juice to taste.
Thin out the labne with some warm water and mix with remaining cumin. Add a dollop of labne to each serving and sprinkle a little cumin on top.