Our dinner at Temazcal had me thinking of one thing I wished I had tried, their black bean soup. Being that we were there on a 90 degree day and were stuck in a sweaty crowd for half the time, I opted not to get a piping hot bowl. But a few days later, when the weather cooled down and became complete weather perfection, I decided to go for it.
My own version of black bean soup was incredibly simple. I started by chopping half a white onion and a jalapeno.
I added those to a bit of oil and got them cooking while I added garlic powder, chili powder, and cumin.
Then I added in my black beans, liquid and all and simmered it all together, grabbing my immersion blender and blending the ingredients for a smoother soup.
I let it simmer a bit more while I prepped the most important part, my toppings.
I gathered shredded Mexican cheese, chopped jalapenos, Greek yogurt, chopped onion, and cilantro.
And when my bowl was ready, I went to town on the toppings. All of the additions made for a contrast with the hot, velvety soup. I added a bit of the yogurt after the photo was taken; I really love Greek yogurt over sour cream.
This was another easy meal that made for great next day leftovers, served for lunch over Trader Joe’s grains blend.
Do you eat hot soup in the summer?
I also really enjoy cold soup, and just in time for the dog days of summer, my friend Chef Robin White is having a virtual cold soup party this August. I’ll be whipping up some of the recipes and sharing the experience here. Join in if you like!