Hearty southwestern black bean soup with tomatillos, corn, and tomatoes, topped with avocado, lime, cilantro, and sour cream.
I was all set to go yesterday. I knew what I'd write about. The photo was ready - or well, as ready as it was going to be. A beautiful frittata I made last week with fresh peak-season veggies I'd made several times in my new frittata pan to get just right. I sat down at the computer, wrote up a post, attached the photo, and then couldn't find my notes on the recipe itself.
I looked everywhere for those notes. When I have an idea of something I want to make, I take notes. I write down everything I do, from the ingredients to the order of the them, how they're prepped, and how they're added. Everything, in short, that can affect flavor and texture. Afterwards, I decide if something needs to be changed, something added, something eliminated for the next round. Every once in a while I get it right on the first or second try. Sometimes it takes weeks. I have a coffee mocha ice cream using coconut milk I've been working on for months. My husband and I tire of it, it slides to the back burner, and I pick it up again later with a fresh palate and perspective.
My problem (if I'm honest, one of many) is I don't have a system for writing down those notes. Sometimes I use a notebook (one of at least four that I'm using at any given time), sometimes a scrap of paper that's handy because I don't feel like looking for one of said notebooks. My iPad, my Mac, and iPhone are three other options frequently used - I could do an ad for Apple, which is hysterical to anyone who reads this and knows me well enough to know I came kicking and screaming to using all these electronic devices.
I could blame it on the fact that we're shuttling between Tahoe and the Bay Area every week, spending most of the week here in Tahoe. Whatever I need at any given time is always at the other house. And while the physical reality of moving around doesn't help, it really only highlights the need TO GET A SYSTEM. One I can stick with. So that my life doesn't feel as scattered as it is.
You will see that lovely little frittata at some point, I'm sure the notes will turn up, but it won't be today. Instead I thought I'd share a black bean soup I made over the weekend that was just killer. Black beans have a starring role, to be sure, but they're balanced with tomatillos, corn, tomatoes and avocado. It's a hearty and flavorful soup, but isn't the same without a topping of chipotle sour cream, lime juice and cilantro. I know this because I have the notes right here in front of me 🙂
Southwestern Black Bean Soup with Tomatillos and Corn
Equipment
Ingredients
- 1 poblano chili pepper
- 1 tablespoon olive oil
- 1 ¼ cups chopped white onion
- ¾ cup husked + quartered tomatillos
- 1 cup corn kernels, frozen or cut from 1 large ear of corn
- 2 cups cooked black beans, or 1 (15-oz) can
- ¼ cup tomato puree
- 1 large tomato, coarsely chopped
- 1 ⅔ cup vegetable broth
- 1 teaspoon lime juice
- ¼ teaspoon kosher salt, or to taste
Garnishes
- 1 lime, sliced into wedges
- 2 avocados, peeled, seeded and chopped
- ⅓ cup chopped cilantro, optional
- ⅓ cup sour cream, optional
Instructions
- Roast the poblano pepper under the broiler until the skin is blackened all over, turning the pepper as needed. Place in a paper bag for five minutes. Peel, chop off the top, open up and remove all the seeds. Coarsely chop and set aside.
- Heat the olive oil in a medium heavy pot over medium-high heat. I use a Le Creuset. Add the onion and tomatillos and sauté until softened, about 10 minutes. Add the corn kernels and sauté another two minutes.
- Stir in the chopped roasted poblano pepper, chopped tomato, black beans, tomato puree and broth. Simmer for 15 minutes.
- Using an immersion blender, blend the soup until you reach the consistency you like. For me, it's about 10 buzzes of the blender as I move it around the pot. This step is entirely optional. If you like a chunky bean soup, omit this step and proceed to the next one.
- Stir in the lime juice to taste and add salt if needed. If you use Better Than Bouillon for your vegetable broth, you likely won't need to add any additional salt.
- Add the toppings you prefer.
thesolitarycook
Been there, lost that, love this. I buy red Moleskine notebooks in the 3-pack, and use them exclusively for food notes. I actually started last summer, when I knew I'd want to keep a food (eating and cooking) journal while in Italy and France. I continued the habit at home. They're small enough to fit in a purse, and red is an easy color to find. It's greatly minimized losses.
This soup is divine! Well worth the loss of the fritatta notes. Easy for me to say!
The Wimpy Vegetarian
I see a shopping trip ahead of me. This is a great idea, for both the size and color. I'm spending the month of September in Italy and want to keep and food journal too, so this advice is timely. Thanks so much!!!
Marci
Hi Lynda,
I love how you spell your name! My daughter's name is Lyndsay!
I have a question about your Black Bean, Tomatillo and Corn Soup... how many servings does it make? I have a family of four who like to have seconds as well as enjoy leftovers for during the busy week:)
Thanks,
Marci
lizthechef
Forget the frittata - this is fabulous!!
The Wimpy Vegetarian
I'm loving the support on this!! Thanks Liz. I was so frustrated yesterday...
TasteFood
Gorgeous soup - if it means displacing the frittata, then it's worth it!
The Wimpy Vegetarian
Thanks so much Lynda!! It wasn't as gorgeous as your frittata you posted over the weekend, but it was really good. I'm sure the notes will turn up. Heading back to the Bay Area later today and I'll be searching there for them next 🙂 I appreciate your comment very much.
gluttonforlife
I'm inspired to make this soup, Susan! And I'm with thesolitarycook—a brightly colored notebook just might solve your problem!
The Wimpy Vegetarian
The soup was honestly really good, Laura, although I know there can be so much subjectivity around these things. And yes, Cynthia has spurred me to buy the brightest colored notebook I can find 🙂 If I lose my notes from my upcoming Italy trip, I will be a lot more than just frustrated....
Norma Chang
The 2nd and 3rd paragraph of you post described me perfectly, especially the 3rd. except I have a PC, no ipad, mac or iphone. And yes, the lovely little frittata notes will turn up, these notes always turn up when you least expect them to.
Love your soup.
The Wimpy Vegetarian
Thanks Norma!! Kindred spirits. I like to think it's just a creative mind at work, but I really need to be more organized. Thanks so much for the support!
Rosemary
Susan - when you're ready to use a formal 'test sheet' let me know! But even with that, believe me, it's easy to get carried away cooking and skip the note taking. I can make myself crazy!
It takes quite the discipline.
The Wimpy Vegetarian
As you are a professional recipe developer, I bow to your experience and knowledge Rosemary!! I would love to use a formal test sheet - what a fabulous idea. I would love to see what you use. I tried to recreate the recipe in my head yesterday, but I had made it several times, and just couldn't remember the final form for sure. And I had invested way too much time into it to shoot from the hip at the last moment, and hope for the best.
Choc Chip Uru
I don't mind no frittata my friend this looks wonderful 😀
And I know exactly what you are talking about!
Cheers
Choc Chip Uru
The Wimpy Vegetarian
Thanks so much CCU - it sounds like I'm not alone in my habits 🙂 Have a great week!
Myles
I do not tire of the coffee mocha ice cream.
The Wimpy Vegetarian
I stand corrected, coffee mocha lover!! 🙂
Suzi
I know just how you feel Susan. My problem is I write on what ever is available at the moment and then sometimes tear off the bottom to use as a grocery list, LOL. Or I just use that and who ever knows what happens to it. I love this soup it really sounds delicious. I have yet to use the tomatillos though. I am going to have to remedy that one. Wonderful recipe.
The Wimpy Vegetarian
The responses to this have been sooo validating :-). And you should really try tomatillos. They add such a nice tartness and texture to dishes. It's great in salsas too!
aimee @shugarysweets
Been there. I totally know how you feel. I have three recipes in my queue waiting for the "notes" to show up!!!! However, glad you shared this soup, looks amazing. Pinning!
The Wimpy Vegetarian
How funny! I totally relate, obviously. Thank goodness we can save posts as drafts until the notes all show up :-)!!
Angie@Angie's Recipes
This is simply mouthwatering! I have been thinking of making a black bean salad, but now I will go for the soup!
Green Dragonette
Will give this a go when I get ome tomatillos in the Autumn-thank Susan!
Hannah
As much as I love frittata I appreciate you sharing this soup! It looks divine and I'm pinning it to make. And just this week I went through something similar in searching for notes on a recipe, so you are not alone!
masyoza
Your black bean, tomatillo, and corn soup looks so fresh. 🙂
I don’t mind eat this every day. LOL.
Thank you for sharing. 🙂
You can submit your black bean, tomatillo, and corn soup pics on my Food Photography site.
It is a food (and drink of course) photography site where members can submit all food (and drink of course (again) LOL ) pictures that make readers hungry.
Well, you know it’s fun to make others hungry (and thirsty)! 😀
Abby
What a beautiful (and yummy!) soup. Yep, agree with everyone else a little notebook is the way to go! I try to keep one in my purse because you never know where inspiration will hit and writing it down is the only way I'll ever remember it haha 😀
susan g
Count me in on the recipe-note-loser list! Running this problem by another blogger, another notebook user, I concluded that ONE notebook would be the answer. I have multiple notebooks, and even more pieces of 'transitional' pieces of paper. For you, one notebook that goes with you might be best. But then, you will need another notebook just for Italy! (Years ago I made a meatless spaghetti sauce, Italian sausage style, using lentils. Didn't write it down and subsequent attempts never worked. Almost learned my lesson then...)
The soup looks great, and I just made a pressure cooker full of black beans. Just need tomatillos.
Rachel
Is tomato puree just tomato paste?
The Wimpy Vegetarian
No, that would be too thick. Tomato puree is more like tomato sauce without any seasoning/spices.
Elizabeth Baxter
My family loved this! They're already demanding that I make it again. The poblano and tomatillos added a really unique flavor profile that we hadn't tried before, but I'm excited to use these ingredients in even more recipes. Thanks!
The Wimpy Vegetarian
Oh I'm sooo glad it worked out so well for you and your family!! And thanks so much for letting me know!
Lynne
Sweet blog! I found it while browsing on Yahoo News.
Do you have any suggestions on how to get listed in Yahoo News?
I've been trying for a while but I never seem to get there! Thanks
Susansa
We made this tonight - soooo delicious and filling! We've had a bowl of tomatillos in a bowl on the counter since the last frost (months ago). So glad we found this recipe! Can't wait to check out your other recipes!
The Wimpy Vegetarian
Thanks so much for letting me know! I'm so glad you liked it!!
Brenda
This was delicious! First time to this website, not the last.
The Wimpy Vegetarian
I'm so glad you liked it!!! Thanks for letting me know. And welcome to my site 🙂
Melissa
I just made this recipe and very tasty. It is actually very good without the lime juice. So if you make it, sample before you put the lime juice in. Although the lime added a bit of tang, I think I will make it without lime next time. Otherwise very good recipe for a cold rainy fall day. Thank you,
The Wimpy Vegetarian
Thanks so much for your comment! I'm so glad you tried it and liked it. I think soups should always be changed to suit individual tastes. I've made it with and without the lime, but am a huge fan of lime in general - so I'm prejudiced :-). Enjoy the beautiful fall!
Karen
As a few others have mentioned, I have done that same thing, pictures and a title and no recipe.
Kelly Sellas
Thank you! This soup was absolutely delicious. My husband & I loved it and will make it again.
The Wimpy Vegetarian
I'm so glad! It's one of our favorites too. In fact, I'm working on a cookbook that will be out this summer, and this is one of the few recipes from my blog that will be in it. I'm working on making it in an Instant Pot 🙂