It's quite blustery and wet outside -- a perfect day to make soup! Tonight we shall laugh at the rain while feasting on black bean soup and buttermilk wheat bread.
I love black bean soup but it can be a bit bland. I was happy to find this spicier version on allrecipes.com (click on link for recipe). I made a few adjustments to the recipe by dicing four carrots instead of two. I also added a stalk of celery (diced of course), an additional clove of garlic, and half a teaspoon of coriander. I cooked black beans instead of using canned. It does take time but it's so easy: just soak the beans in cold water (eight hours minimum or overnight), drain and rinse, add 6 cups fresh water, bring to boil, and then simmer until tender (between one to two hours). I prefer chunky soups with broth rather than a thicker pureed base so I skipped that step. Add a dollop of Greek yogurt, and yum!
Making bread is a breeze with my KitchenAid mixer, and the dough hook is my favorite attachment. The only problem is I make a loaf, serve it at dinner, and it disappears! I think I'll try a little psychology tonight, and bake the bread in mini loaf pans. We'll see how it goes. Tonight I'm making wheat bread from a recipe I found on cuisinart.com (click on link for recipe). I don't usually have bread flour on hand so I use all purpose flour. It works just fine!