Even when the heater is cranking, there’s nothing quite like a bowl of steaming soup to warm the insides.
With just 35 minutes, even the kitchen-fearing student, can create a homemade soup that rivals mom’s and surpasses anything to come from Campbell’s.
Spicy Black Bean Soup
1 tablespoon, olive oil
1/2 large onion or 1 small
1 clove garlic, minced
1 carrot, peeled and chopped
1 teaspoon, cumin
2 tablespoons, dried parsley flakes
1 teaspoon, cayenne pepper
1 stalk celery, sliced
2 cans black beans (Goya is suggested)
2 cans chicken or vegetable broth
salt and more cayenne, to taste
Heat oil in large pot and sauté onion, garlic, carrot, cumin, parsley and pepper for five minutes, adding water if the pan dries out.
Stir in remaining ingredients and bring to boil.
Cover and lower heat to medium. Simmer ten minutes, then allow soup to continue cooking while you make the cheese toast.
Before serving, thicken the soup by using the back of a spoon (wooden works best) to mash the beans to desired consistency.
Cheese Toasts with Avocado and Tomato
18 melba toast crackers
2 Roma tomatoes
1 Haas avocado
4 ounces, Manchego cheese, thinly sliced
salt and pepper, to taste
Place crackers on a microwaveable plate and top with the cheese.
Cut tomatoes lengthwise into four pieces and use knife to gently scrape out seeds.
Chop and place on half the crackers.
Cut avocado in half and remove the stone.
Using a knife or spoon, scrape out avocado and top remaining crackers.
(This step can be a little messy, especially for first time avocado-slicers.)
Sprinkle with salt and pepper, and microwave until cheese melts, about 45 seconds.
For a quick dessert, pick up a package of ladyfingers or mini biscotti to dip in Kahlua and coffee.
Dried mango slices make a nice accompaniment.