Like many preemie moms, I find myself cooking dinner with only one arm a lot. I am either a) holding a baby, b) trying to clean up the kitchen simultaneously, c) making a list of all the things I forgot to get from the grocery store, or d) all of the above.
I do enjoy cooking, but most nights I don’t cook for the enjoyment of cooking – just to fill the bellies of my grouchy children. One of my favorite recipes is black bean soup; it is an all-season recipe that doesn’t require much work, is made from mostly non-perishable ingredients, and is dressed up easily with toppings like sour cream or yogurt, cheese, cilantro, and tortilla chips.
If you are truly attempting this one-handed, either chop the onion and garlic ahead of time while baby sleeps or buy the frozen bagged kind. This black bean soup gets rave reviews from my kids (ages 9, 4, and 1), who love to pair it with a generous amount of cheese. As you can see:
Black Bean Soup (via Nestle kitchens)
2 x 16 oz cans black beans, undrained, divided
1 c vegetable broth
1 small onion, chopped
1 tsp minced garlic
1 c chunky salsa
1 Tbsp lime juice
2 tsp ground cumin
¼ tsp crushed red pepper (optional)
Directions: Blend one can of beans with vegetable broth in blender until smooth. Meanwhile, in a large pot, saute onion and garlic in olive oil or nonstick spray for 4-5 minutes or until tender. Add blended bean mixture and all other ingredients to pot; bring to a boil, then reduce to low. Cover and simmer for 25-30 minutes, stirring occasionally.