A Blast of Winter brings on Warming Foods.

During the summer I do not cook. My eating patterns parallel with the seasons.
Our first blast of winter brought out my easiest recipe for a great substantial soup. For the most part I cook from whole unadultertated foods but work precede my love in the kitchen. I enjoy easy healthy quick food. I usually reserve Sunday for more elaborately prepared foods.. My elaborate is not exactly on par with Nigella or Julia Child.
So this the black bean soup recipe I received from a friend,  has been reformatted to a 99% Trader Joe's Black Bean soup.

Black bean soup..from Goodhousekeeping Magazine online

• 1 tablespoon(s) olive oil

• 2 medium carrots, chopped

• 2 clove(s) garlic, finely chopped

• 1 large (10- to 12-ounce) onion, chopped

• 1 medium (4- to 6-ounce) red pepper, chopped

• 2 teaspoon(s) ground cumin

• 1/4 teaspoon(s) crushed red pepper

• Salt

• 2 cup(s) water

• 2 can(s) (15- to 19-ounce) black beans, rinsed and drained

• 1 can(s) (14 to 14.5-ounce) reduced sodium chicken broth

• 1/4 cup(s) fresh cilantro leaves, chopped, plus sprigs for garnish

• 1 tablespoon(s) fresh lime juice

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Directions

• 1. In 6-quart saucepot, heat oil on medium until hot. Add carrots, garlic, onion, and pepper; cook 12 to 15 minutes or until vegetables are lightly browned and tender, stirring occasionally. Add cumin, crushed red pepper, and 1/2 teaspoon salt; cook 1 minute.

• 2. Stir in water, beans, and broth; heat to boiling on medium-high. Reduce heat to low and simmer, uncovered, 15 minutes to blend flavors.

• 3. Ladle 3 cups soup into blender; cover, with center part of cover removed to allow steam to escape, and blend until pureed. Stir puree into soup in saucepot; heat through on medium. Stir in cilantro and lime juice, and garnish with cilantro sprigs to serve. Makes about 6 1/2 cups.



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My Trader Joe's Black Bean Soup
 
• 1 tablespoons TJ's olive oil  or walnut oil
• 3 can(s) (15- to 19-ounce) TJ's Organic black beans, rinsed and drained
• 2 Trader Joe's Mirepoix ~chopped Carrots, Celery, and Onions
• 2 or 3 teaspoons ground cumin
• 1 teaspoon ground red pepper or red chilies (depending on taste)
• 2 cups water
• Sea Salt
• 1 box 14.5-ounce) TJ's Organic reduced sodium chicken broth
Cilantro for garnish.. (I use a fistful)

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Directions


• 1. In 6-quart saucepot, heat oil on medium until hot. Add carrots, garlic, onion, and pepper; cook 12 to 15 minutes or until vegetables are lightly browned and tender, stirring occasionally. Add cumin, crushed red pepper, and 1/2 teaspoon salt; cook 1 minute.

• 2. Stir in water, beans, and broth; heat to boiling on medium-high. Reduce heat to low and simmer, uncovered, 15 minutes to blend flavors.


• 3. Ladle 3 cups soup into blender; cover, with center part of cover removed to allow steam to escape, and blend until pureed. Stir puree into soup in saucepot; heat through on medium. Stir in cilantro and lime juice, and garnish with cilantro sprigs to serve. ***I find my blender 'explodes' with or without the center cover therefore I use a hand held metal blender to blend a small amount directly in the pot!

Makes about 7 1/2 cups.