Soup Season!

It's been so long since I've had the chance to post, I've had so many other projects going on. Still doing lots of kitchen experimenting, just no posting about it. In honor of the snow we're due for here in Portland, I thought I'd get some favorite soup recipes up today.

Black Bean soup:

Equipment:
Large stock pot, frying pan, blender or immersion blender 

Ingredients:

1 pound of dry black beans, rinsed, soaked and boiled al dente, or substitute equal canned black beans
2 tomatoes, roasted, peeled and chopped coarse
2 jalepeno peppers, roasted, peeled and chopped fine
-or- substitute above two ingredients for 1 can fire roasted tomatoes w/peppers
1/2 cup chopped onion
4 cloves minced garlic
1-2 tbsp. butter
1 carton vegetable stock or make your own (it's easy!), 16 oz.
additional water, to cover
3 Tbsp. chopped cilantro, plus additional for garnish (optional, cilantro haters!)
2 tsp. cumin
2 tsp. oregano
sea salt, to taste
coarse ground black pepper, to taste
6-8 corn tortillas, cut into 1/4 in. strips, for garnish
sour cream or plain yogurt, for garnish

Directions:

In large stock pot, saute onions and garlic.
Add in roasted tomatoes and peppers and saute another minute or two.
Add black beans, stock, enough water to cover, cumin, and oregano. Let go at a low boil until beans are soft but not falling apart.
Using a slotted spoon, remove about a third of your chunky bits and put in blender. Allow to cool, then blend and add back into soup. You could also do this step using an immersion blender, in pot, just leave some substance to your soup. Season with salt and pepper to taste and allow to simmer on low a few minutes while you prepare the garnish.

Tortilla bird's nests:
Heat oil in frying pan. Add in tortilla strips. As soon as they begin to soften, use a fork or pasta fork to arrange them into nest-like piles. Fry them, turning once, until golden and crisp. Remove onto paper towel.

Serve the soup with a bird's nest atop each serving, a dollop of sour cream or plain yogurt and cilantro, if desired.

Tortilla Soup

This soup is procedurally similar to the black bean soup using blending of a portion of the ingredients to achieve a thicker base. It's hearty, satisfying, corny deliciousness. A favorite winter meal for my clan.

Tortilla Soup:

Equipment:

large stockpot, immersion blender or blender

Ingredients:

8 oz. black beans, canned or rinsed soaked and cooked
1 carton organic vegetable broth (or make your own, I've even used just water in this recipe with great success)
water to cover
1-2 Tbsp. butter
1/2 c. onion, chopped
4 cloves garlic, chopped
2 medium carrots, chopped
2 stalks celery, chopped
1 medium green bell pepper, chopped
1/2 cup chopped tomato
1 tsp. crushed red pepper
1 tsp. cumin
1 tsp. dried cilantro
sea salt, to taste
coarsely ground black pepper, to taste
10 corn tortillas, cut into 1 inch or so squares
jack cheese for garnish, if desired

Directions:

In large stock pot, saute carrots, celery and bell pepper until softened. Add in onions and garlic until translucent, then add tomatoes and black beans (pre-cooked or canned).
Add stock and water to cover. Add red pepper and cumin. Cook at a low boil about 20-30 minutes.
Add in only half of the tortilla squares and let boil 3-4 additional minutes.
Using an immersion blender, you can blend up about 1/3 of the soup chunks in the pot (preferred method), or with a regular blender, remove about a third of the chunky soup parts with a slotted spoon, transfer to blender, allow to cool slightly then blend and add back into soup.
Season to taste, reduce heat to low and let simmer an additional few minutes to allow the flavors to marry. Next, add in the other half of the tortilla squares and allow to soften in hot soup a few minutes before serving.
Serve with jack cheese for garnish if desired.