I’ve just returned from the 5 day Southern California field trip.
I haven’t been grocery shopping in 2 weeks given our busy traveling schedule.
And yet, I’m still able to pull something out of the staples that we have. This recipe is a variation off of a Black Bean Soup my mother-in-law gave me. The only problem was I didn’t have all the ingredients, so I had to improvise and substitute.
Hints: use canned chipotle peppers, then freeze the remaining leftovers which will keep for a couple of months. Feel free to substitute the squash and beans with whatever you have as this is a recipe for times when you haven’t gone grocery shopping. Also, always get low sodium canned goods; if you read the labels you’d be pretty astounded at how much sodium is in beans and tomatoes. Also, always drain canned beans because it gets rid of about 70% of the sodium content.
From top left: 1/2 butternut squash, 1 medium sweet potato, 1-15 ounce can white beans, 1 15-ounce can black beans, 1 14.5-ounce can diced tomatoes, 1 chipotle pepper with 1 tablespoon adobo sauce (or 1 jalapeno; I know in the picture it looks like liver), 5 cloves garlic, minced, 1 medium yellow onion, 1 heaping tablespoon cumin.
Step 1:Cut the squash and sweet potato into 1 inch pieces. Also chop up the onion.
Step 2: Add 1 tablespoon olive oil to a dutch oven pot and saute HALF the onions and HALF the garlic. Saute until translucent.
Step 3:Drain the beans and rinse thoroughly to remove excess salt. Place in the dutch oven pot, then add 2 cans worth of water. Also add the squash, sweet potato. Bring to a boil, then simmer about 20 minutes while the squash and sweet potato cooks.
Step 4: While the first half of the soup simmers, combine the remaining onion, 1 tablespoon cumin, chipotle and sauce, and remaining garlic in a food processor or blender. Drain the tomatoes to remove excess salt, then add these to the food processor as well. Process until smooth.Step 4: In a medium saute pan , over medium heat, add 1 tablespoon olive oil. Add in your tomato mixture. It’s like a sofrito, a sauteed mixture of onions, tomato and garlic commonly used in Latin cooking. Cook for 3-4 minutes, stirring occasionally.
Step 5: Combine the sofrito tomato mixture into the soup pot. Stir to combine. You can be done here, or if you want extra creaminess, like me, take 2-3 ladle-fuls of the soup mixture, and puree it in your food processor, then add it back to the soup.
The soup makes great leftovers. It’s quite pungent. I had 2 high schoolers curiously ask “What’s that smell?” when I opened my tupperware for lunch. In other words, be prepared to explain your recipe.