Simple Supper: Mud Soup

Cloud Soup & Mud Soup were two of my favorites when I was a sprout. Slap a clever name on a meal & you've got a kid hooked for life. I've "adultified" the recipes a bit, but I still make both fairly often. A Southern classic, Black Bean Soup (a.k.a. Mud Soup) is rich, smokey & creamy. Though its texture is hearty, fresh lime juice, crisp cilantro, & cool sour cream make this soup perfect for warmer spring evening.

Mud Soup
2 cans black beans, drained
2 c. chicken stock
1 yellow onion, diced
1 poblano pepper, seeded & diced
1 jalapeno pepper, seeded & diced
2 cloves garlic, minced
1 1/4 tsp. worcestershire sauce
1/2 tsp. cumin
1 tbsp. fresh cilantro, minced
1 bay leaf
salt to taste
pepper to taste
1 tbsp. olive oil

Garnishing options...
a few sprigs fresh cilantro
lime wedges
sour cream
homemade tortilla chips, crumbled
minced red onion
queso fresca (a mild Mexican goat's milk cheese)

In a medium stock pot or dutch oven, saute the onions in 1/2 tbsp. olive oil until soft but not browned (about 3 minutes). Add the remaining olive oil, poblano, jalapeno, & garlic then saute a moment longer (about 4 minutes). Sprinkle with cumin & cilantro and cook for just a moment to bring out the flavor.

Add the beans, stock, worcestershire, salt & pepper. Simmer for a minute or two then puree with an immersion blender or in a food processor. Once smooth, return to heat & add the bay leaf. Simmer for 10 minutes or so then serve. Garnish each bowl to your liking. Add sour cream, tortilla chips, more cilantor, salsa, cheese, you get the idea...