Wednesday, July 24, 2019

Quick Black Bean,Tomato, & Spinach Soup

This hearty soup makes a satisfying one-pot, one-dish meal. Adapted from an earlier recipe for bean and spinach soup. Developed July, 2019.
2 T tomato paste
1 T olive oil
1 medium tomato, coarsely diced
4 oz kielbasa or andouille sausage, diced
1 t minced garlic
1/2 t ground cumin
1/2 t ground coriander

pinch of red pepper flakes
1 t salt
1 t sugar
16 oz 
chicken stock
1 14.5 oz can Cuban-style black beans (Bush is good)

6 oz frozen or fresh leaf spinach 
Heat the oil in a saucepan. Brown the tomato paste in the oil, add the tomato and the sausage and cook until browned. Add the seasonings, heat for a few seconds to bloom the flavor, and then stir in the beans and stock. Cook at a fast simmer over moderate heat with frequent stirring for 20 minutes. Mash the beans with a potato masher. Add the spinach, return to a simmer, and cook for another five minutes. Adjust seasoning. Serves 3 to 4. Pair with crusty bread, tortillas, or hot biscuits, for a complete meal. 
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