When I tell someone how much I love a soup I'm eating, I often learn that the person found the recipe in Moosewood or another one of Mollie Katzen's cookbooks. Since I've enjoyed so many of her soups already, I decided I needed to try a soup recipe, and I went with the Brazilian Black Bean Soup.I made a couple of changes to the recipe, including chopping up extra carrots and peppers because I like each spoonful of soup to have a variety veggies in it. I also sauteed the onions and garlic for quite awhile before I added the carrots because caramelized onions make me happy. We don't have great tomatoes yet, so I drained a can of diced tomatoes and used them instead.
As I was serving dinner, I realized I didn't have ANY of the suggested toppings, so we used cheddar cheese and green onions. I was hoping my kids would eat the soup, so I didn't use much cayenne pepper; Mike and I splashed in some Tabasco Sauce to liven it up a bit. Cilantro would have been nice -- I will buy some to serve with the leftover soup. A bowl of soup with a salad and a slice of watermelon left us plenty of room for chocolate cake and homemade ice cream.
That sounds really yummy. I love to make soups and I already have a favorite Cuban black bean soup recipe, but I'm going to give this one a try.
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