It’s been a roller coaster of spring-like temperatures and freezing, regular February temperatures around here the last few weeks. That plus the lovely no six diet (no: dairy, wheat,eggs, fish, soy or peanuts) diet I’m on to help baby A’s digestive issues means we’ve had to get very creative with dinners. Luckily for me, J has taken the changes to our culinary repertoire in stride and has come up with a lot of alternatives to our favorite dishes. He found this lovely one from Food and Wine magazine. Since I was baby A wrangling, I only got a picture of the finished product.
Mexican Black Bean Soup with Sausage Recipe
In a medium saucepan, heat the olive oil until shimmering.
Add the onion and cook over moderate heat, stirring occasionally until softened, about 3 minutes.
Add the garlic and the chipotle or ground chipotle, cumin and oregano and cook, stirring, until fragrant, about 2 minutes.
Add the black beans and chicken stock and simmer, partially covered, for 15 minutes.
Using a potato masher, coarsely crush some of the beans (we skipped this step).
Meanwhile, heat a large skillet over high heat.
Add the sausage and cook until browned, stirring occasionally, about 5 minutes.
Add the sausage to the beans.
Then add the lime juice and cilantro. Season with salt and pepper.
Simmer the soup for 2 minutes to allow the flavors to blend, or longer if you'd like!
Ladle the soup into bowls and serve, passing the sour cream and lime wedges separately.
I wasn’t sure what to expect, but this ended up being very filling and just the right amount of heat to warm me from the inside. It’s absolutely a soup we will add to the rotation, even once we (hopefully!) can start adding the no items back to my diet.