Who said that homemade soup once a week keeps away the flu?
Oh yeah, it was me!!
Well, I forgot my own advice and stopped making soups. Just stopped. Maybe it was a way to will the warmer weather. Needless to say, it didn't work. And I came down with a bad case of the aches and sniffles and nausea.
So I am back to making soups. And I will continue making them until the temperature hits a steady above 50 degrees five days straight.
I am not generally a lover of tomato soup. I really need to be in the mood for it. But I am always in the mood for a black bean soup. This one masquerades as a tomato but deep down it is really a black bean. And it is super easy to put together. Can't beat that on a sub-freezing day like this one.
Did I mention that our car is in the shop, making it difficult to get my son to and from school. Who knew how much we relied on that car! So, this may have contributed to my illness. Walking 2 miles in 24, feels like 14, degree weather would do anyone in.
So, have some soup!
Garlicky Tomato and Broccoli Soup
Makes 4-6 servings.
- 1 tablespoon olive oil
- 1 head garlic, peeled and coarsely chopped
- 2 cans (28 ounces) diced tomatoes, with liquid
- 1 can (15 ounces) black beans, drained (or dried/cooked equivalent)
- 2 handfuls broccoli florets, frozen or fresh
- 8-10 fresh basil leaves (or more if you like)
- 2 15-ounce cans water
- Salt and freshly ground pepper, to taste
- Saute garlic in oil until fragrant. Do not burn!
- Place all ingredients in a large soup pot or Dutch oven. Boil until broccoli is soft. Puree with an immersion blender or transfer to an upright blender.
- Enjoy with chips, if you have them.