Soup Du Jour: Black Bean Soup

• 3 tablespoons olive oil
• 1 medium onion, fine diced
• 1 tablespoon ground cumin
• 2 -3 cloves garlic, minced
• 2 (14 1/2 ounce) cans black beans

              *drain and rinse the beans. but divide.

• 1 cups vegetable broth
• 2 cups roasted red pepper soup.
• salt and pepper
• If using cilantro, add 1 TBS minced herb to pot.

Optional Toppings

• 1/4 cup cilantro, coarsely chopped or finely chopped (whatever you prefer)
• Shredded Cheddar Cheese
• Sour cream
• Hatch chilies
• Tortilla Chips
• Lime wedges

Directions

1. Sauté onion in olive oil over med heat in a pot.
2. When onion becomes translucent, add cumin.
3. Cook 30 seconds, then add garlic and cook for another 1-2 minutes.
4. Add 1 can rinsed and drained, black beans, vegetable broth, and Red Pepper soup. 
5. Bring to a simmer, stirring occasionally.
6. Turn off heat, and let cool.
7. Using a hand blender, blend the ingredients in the pot, or transfer to a blender.
8. Blend until smooth and transfer back to pot.
9. Drain and rinse the second can of beans. Add to the pot and bring to a simmer. (I add a bit of cilantro to the pot, too.)
10. Simmer for 10-15mins
11. Serve soup with cheddar, cilantro, and Hatch chilies for garnish.
12. Can be doubled or frozen.

Easy Flat Bread!

• 2 cup AP flour
• 1 cup Plain Yogurt
• 1/4 teaspoon (sea) salt
• 1/2 tablespoon baking powder
• Olive oil or butter for cooking

How to Prepare

1. Put all ingredients in a bowl and mix until you have a dough (add a little bit more flour if it’s too wet)
2. Dust your work surface and knead the dough to bring it together, 5-10mins.
3. Divide the dough into 6 equal-sized balls
4. Dust a rolling pin with flour (a glass will do fine as well, or just flatten with your hands) and roll the pieces of dough out into side-plate sized rounds

​Cooking your flat bread:
In the oven: Preheat the oven to 400 degrees. Place dough on parchment paper in the middle rack. Bake 10-15 mins until browned on both sides.

On the stove: Heat a pan on a med-high heat until hot. Cook each flatbread for a couple of minutes per side, until slightly puffy and lightly charred
​
 **The cooked flatbreads can be frozen/chilled and then re-toasted in a pan or toaster