Tomato and Black Bean soup

Okay. So I haven't updated, but I've been without internet at home, so it's been a little difficult. I did however make the tomato and black bean soup and raisin oatmeal cookies last week, though. The cookies... ah the cookies. I learned never to add cumin to cookies... yeah I thought it would taste good, but it did not. I'm never going to make that mistake again, but this weekend I will make the cookies again - just sticking to the classic cinnamon.

The Tomato and Black Bean Soup was a success from start to finish

Tomato and Black Bean Soup

1 medium onion
2 tomatoes, chopped
3 garlic cloves
1 tbsp adobo sauce (from a can of chipotle chilis)
salt and pepper to taste
2 120z cans black beans, rinsed and drained

1 28oz can crushed tomatoes
2 cups chicken broth
1 cup red wine
1 lemon

In a large pot heat 2 tbsp olive oil over medium heat until hot. Add the onion and cook for about 15 minutes until soft and starting to brown. Next add the tomatoes, garlic, and adobo sauce. Cook for an additional 5 minutes. Add salt and pepper to taste, and the two cans of black beans. Let this heat through, cooking over medium heat for another 5 minutes. Finally, add the can of crushed tomatoes, chicken broth and wine. Bring to a boil over medium high heat. Reduce the heat to medium low and simmer for about 1 hour. Remove from heat and add the juice of 1 lemon.



The lemon juice adds a pleasant tartness that pairs well with the slight heat from the adobo sauce. All in all this is a very refreshing, not-too-heavy summer soup! It also served as a great post-run meal with tortilla chips and cottage cheese.