Mini Post - Full Moon Soup

If your parents are like my parents, sometimes they make me cook dinner. (Technically I'm supposed to do one dinner a week but that doesn't actually happen.) But when I am forced to cook, 85% of the time I make black bean soup, which is super straight forward to make and also just so happens to be one of my favorite meals on the planet. So, because I like to share good things with you, here's the recipe.

Ingredients:
Ground Cumin
Olive Oil
About 1 c. chopped carrots
About 1 c. chopped onion (around a half an onion)
Two or three cloves pressed or chopped garlic
Three cans black beans
Any other vegetables you think might be good in it
Sour cream, salsa, corn bread, crumbled tortillas, and/or cilantro for garnish.

Makes about five servings.

Chop your carrots.
Put enough olive oil to cover the bottom of your pot in your pot on medium heat. Add some dashes of cumin.
Chop your onion quickly because you don't want the cumin to burn in the oil, you just want it to get a little flavorful.
Put your carrots, onion, and garlic in the pot and let them sit there until they get mushy-ish, about ten minutes, stirring once or twice.
Add all three cans of undrained black beans. Recycle the cans. Let mixture boil and simmer for another ten minutes.
Put on dishwashing gloves.
Get out the immersion blender and stick it in the pot and mash everything all up together. (The dishwashing gloves are in case some of the scalding hot liquid bubbles up and hits your arms or hands while you're blending.)
Serve with any of the above garnishes. Sour cream and corn bread are my favorite. But you do you.
Enjoy!

This is an immersion blender
Photo creds to: St. Joseph Hospital