How are we feeling on this post-Super Bowl Monday? I am moving slow. Today, I thought I’d share one of my favorite recipes that doesn’t get enough love on the blog. When I took the original photos, I was scrambling to go home for Christmas and made do with terrible lighting. The photos have been bugging me ever since.
Fortunately, the photos haven’t scared all of you off from making it. If you check out the comments, you’ll see that this soup has quite a few fans. It comes together pretty quickly thanks to canned beans, but the soup tastes remarkably fresh and delicious with the addition of carrots, celery and garlic. Cumin and a little bit of sherry vinegar (or lime juice) add a Cuban flair that takes it over the top.
I learned a lesson when I made this recipe for the first time over two years ago, which is that a soup doesn’t need a long list of spices for a complex final flavor. Aromatics make all the difference. This soup is a million times better than the store-bought variety. It’s the best!