Imagine a snowy evening… You’re stuck inside your cozy, warm kitchen as the snow whirls outside and the wind howls against the windows. And even though it’s a world of darkness outside, the lights in the house are all on and everything looks bright, as though your house is a lighthouse in a snowstorm. And you serve your husband a large bowl of piping hot soup and crispy cheesegrills, cut into triangles… just as he likes.
This is the backdrop that I was missing last night. Because instead, it was sunny, a little too close to 100 degrees, sticky and humid… and there I was serving hot soup and ooey-gooey cheese grills. What was I thinking? Oh, right. That’s the problem. I wasn’t.
I guess I forgot that it’s now officially summer and that I should be turning to summer entrees, such as crisp salads, stir-fries, and cold sandwiches. But honestly, I hadn’t realized that yesterday was going to be SO crazy hot. And it’s quarter end at work (today is the last day, thank goodness) so I have very little time to spend in the kitchen. So a quick soup sounded pretty good when I was putting together the grocery list.
Anyway, the soup is good…just don’t make it this summer. Save it for a cool fall or winter day. Trust me, you will appreciate it SO much more!
Southwestern Bean Soup
1 large onion, chopped
1 teaspoon vegetable oil
2 cans (15 oz each) black beans, rinsed and drained
2 cans (14 1/2 oz each) diced tomatoes with garlic and onion
2 cans (14 1/2 oz each) chicken broth
1 can (16 oz) kidney beans, rinsed and drained
1 can (15 oz) cannellini beans, rinsed and drained
1 1/2 cups fresh or frozen corn
4 garlic cloves, minced
1 1/2 teaspoons ground cumin
1 1/2 teaspoons chili powder
1/4 tsp hot pepper sauce
1. In a Dutch oven or soup kettle, saute the onion in oil until tender. Stir in the remaining ingredients; bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes or until heated through. (Yield: 12 servings or 3 quarts)