I made food: black bean soup

Before I get started, it's time to announce the winner of the Indigo Bananas giveaway!! And the winner is...

...drumroll please...

Entry #40: Kathryn T.!

Congratulations! You have 48 hours to let me know which polishes you'd like!

Thanks to everyone else who entered, followed and liked--it's great to have you here!

Now on to the food. It's soup season again, so the other day I made this really simple and tasty black bean soup. I got the recipe from How to Cook Everything (gotta keep pimping this cookbook, it's just so good). Here's my not-so-great picture:

Like I said, it's very simple (and quick too): chop up two medium onions and a few cloves of garlic. Cook the onions in a little bit of neutral oil  (I used grapeseed) until they're soft, then add the garlic and a tablespoon of chili powder and cook a minute longer. Add 3 cups (about 2 cans) of cooked black beans, 4 cups of any kind of stock, and salt and pepper (also, if you're not a wuss like me, you can put in a chile pepper). Bring everything to a boil, then simmer for about 10 minutes. If you like, you can puree some or all of the soup to thicken it up--I used my immersion blender but didn't puree the soup completely, so there were still some chunks of bean and onion in there. Add 2 teaspoons of lime juice and you're done! We ate it with cheese, sour cream and cilantro.

This soup is very hearty (especially if you add sour cream) and flavorful, with just a little bit of spiciness. Plus it satisfies my neverending craving for Mexican food. I'll definitely be making this one a lot over the winter!