Fresh herbs kind of piss me off. I can never get them to last more than a few days, and most recipes only call for a small amount, so I always end up with something wilting and nasty at the bottom of my refrigerator. I try to avoid buying them whenever possible.
Earlier in the week, I bought a bunch of cilantro because I had all these grand plans about what I was going to do with it. An attempt at Portuguese bread soup. Guacamole and homemade chips. A green smoothie. Not one tiny leaf would go to waste. But then I lost all kitchen motivation and the end result was, you guessed it, something that was starting to look wilting and nasty at the bottom of my refrigerator.
So I threw the cilantro in a pot with a can of beans and an onion, because when all else fails, there’s always soup. And not a moment too soon because it really was beginning to resemble the makings of a bad science project.
This one was really good. Super healthy, cheap, and ready in like twenty minutes. I topped it with half an avocado and some crumbled feta, but chopped tomato and/or tortilla chips would also be delicious, especially if you want to keep it vegan.
Ingredients (makes two servings):
- 1 15.5 ounce can of black beans
- 1 onion
- 1 clove of garlic
- 1/4 cup of cilantro
- 1/2 teaspoon of cumin
- 1/4 teaspoon of chili powder
- 1/4 teaspoon of cayenne pepper
- 1/4 teaspoon of salt
- 1 - 2 tablespoons of olive oil
- 2 cups of water
- avocado, crumbled or shredded cheese (optional)
Make the soup:
Chop the onion and the garlic and cook with the olive oil and spices over medium heat in a pot for a few minutes, stirring often. Drain the beans from the can and rinse well.
Add the beans to the pot along with the water and cook for about ten minutes, until the beans are soft and starting to break apart. Stir in the cilantro and cook for another minute or two.
Working in batches, puree the soup until it is mostly creamy. Return the soup back to the pot and cook on medium-low heat until the soup has thickened a bit.
Serve yourself a bowl, and top with avocado and cheese, or chopped tomato and crumbled tortilla chips, or whatever you like. The leftover serving freezes really well.