Soup and Salad Spectacular
We had another crummy snowstorm here in Dubuque yesterday, with some of the wettest, heaviest four inches I've seen...ever! I was snug in my office most of the day, but the swirling flakes and dark skies had me daydreaming of coming home to a big pot of soup before wrapping up in a big blanket on the couch--a wonderful end to a long week. I'd never made black bean soup before, which is odd, since I adore black beans and I adore chili and I adore Tex-Mex flavors. This recipe came together in twenty minutes flat. Alongside I served a romaine and tomato salad with an easy lime-juice vinaigrette made with olive oil and a dash of chili powder and dijon. This was an awesome dinner. The best part was that you probably have most of these ingredients in your pantry or fridge (well, I do!), so no snowy trips to the grocery store. Black Bean Soup 2 tbsp extra virgin olive oil 2 cans low-sodium organic black beans (soak your own if you prefer--I like EASY!) 3 cups free-range, low sodium ch...