Autumn is easily my favourite season for a number of reasons: I get wear sweaters and boots again, the air is crisp, the leaves change to gorgeous colours and I start cooking soups & stews.
I really didn’t like soup when I was younger but I have become a huge fan over the years. Comforting, healthy and so many types of soups to choose from. I was inspired by a few recent posts on some of my favourite food blogs:
- If you love roasted chestnuts, this recipe for Roasted Chestnut & Potato soup looks amazing
- I will be picking up some good sausages next time I’m at the butcher to try out this recipe for Soupe de Campagne aux Saucisses Toulouse
- And I know how I am going to use that carved out pumpkin come November 1st: pumpkin chili
But last night I went back to an old favourite soup recipe that comes from my tattered, stained and well-used copy of Moosewood Cookbook and has been adapted slightly over the years: Brazilian Black Bean Soup. Although it may seem odd initially to add oranges and orange juice to a bean soup, on a cold fall night, that burst of citrus in a hearty soup always reminds me of summer.
Brazilian Black Bean Soup (serves 4)
Rinse and drain a large can of black beans in a colandar in the sink.
Heat about 2 tbs of olive oil in a pot and saute 1 medium chopped onion with 2 cloves of crushed garlic, 1 large chopped carrot, and 2 stalks of chopped celery until soft and then add the beans. (I smoosh up about 1/3 of the beans with a fork before adding if I want a thicker texture).
Add 1 cup of water (you can use chicken or vegetable broth if you like) and the juice from two oranges. I also added1 cup of baby spinach to add some greens but this is optional. Peel and segment two oranges and cut the segments into chunks: throw these into the soup.
Cook everything together for about 10 minutes and then enjoy!