Oh, the Joy of Soup!

When the weather changes, I believe it calls for warm, hearty dishes like soups. I think it is safe to say that as a kid I probably wasn't a fan of too many soups, but then again, I probably only had soup when I was sick with a cold. As timed moved on, my mom moved beyond chicken noodle soup into a wide variety. Now, as an adult, I am almost drawn to them, especially during the latter part of the year.

As I move beyond just broth-based soups, I've been enjoying discovering a variety of tastes and heat indexes!

What am I enjoying right now? A bowl of Carib Black Bean Soup over vegetable rice, along with a Mexican-inspired/Tex-Mex cornbread muffin. (And as always, a recipe follows.)

Carib Black Bean Soup
2 cans of black beans, rinsed and drained
olive oil
1 onion, chopped
2 cloves of garlic, chopped
3 stalks of celery, chopped
4 cups of chicken broth
1 cup water

1/4 tsp. ground cayenne pepper
3/4 tsp ground cumin
1 T balsamic vinegar
1 1/2 tsp. soy sauce
1/4 tsp ground black pepper
chili powder

In a large stock pot, heat olive oil and add onion, garlic and chopped celery.  Saute until vegetables are softened.  Add bean, broth and water, and bring to a boil.  Reduce heat and simmer.  Add cayenne pepper, cumin, and chili powder.  Continue simmering until flavors are blended.  Puree some of soup in a blender and then return it to the pot to simmer.  Add vinegar, soy sauce, and pepper and simmer until done, which is basically until you are satisfied because everything is already "done" from the beginning. 

* I like my soups like this with a little kick, so I don't really measure the peppers.  If all else fails, I add hot sauce to my individual bowl, stir, and enjoy!

Mexican Cornbread
1 (8.5 oz.) box of Jiffy cornbread mix
1 egg
1/2 cup milk
1 (4 oz.) can of green chiles
1 (8 oz.) can of creamed corn
1 cup shredded cheese (I used a mix of Parmesan and Extra Sharp Cheddar)

Mix ingredients according to Jiffy package.  Add the remaining "extra" ingredients.  Bake in greased muffin pans in a 400 degree preheated oven for 20-25 minutes or until done.
Vegetable Rice
1 1/2 cups of white rice (I used Basmati)
3 cups of water or broth

2 T minced onion
2 cloves of garlic, chopped
2 carrots, peeled and diced
frozen peas
olive oil

In a sauce pot, heat olive oil and saute onion, garlic, carrots and rice until the rice is translucent.  Add broth or water.  Add peas.  Add salt, if desired.  Bring to a boil, then simmer for 20-25 minutes or until rice is done.

When serving, I place the rice in the bottom of the bowl and pour the soup over it.  Delicious!

And what am I cooking right now?  Another pot of soup, but you'll have to check back to see what kind!


  1. One day I will try to cook something Caribbean, everything you post looks yummy. Too bad I am an awful cook! lol

  2. I'm going to try the Mexican Cornbread. That has always been one of my favorites at the local restaurant. Thanks for sharing all of these great ideas.


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