there are few things that i miss eating as a vegetarian, mostly because i don’t like the taste of meat. (mini emilie vegetarian history is here.) chicken noodle soup is one of the few foods i still crave. i’ve found some other delicious soups, like kitchari, black bean soup, lentil dal, and of course the tasty minestrone, but none of these has ever replaced the classic chicken noodle soup, especially when i am feeling under the weather. which is exactly how i felt this weekend.
i feel like i start most posts by professing my love for some type of food, and i’d like to start this one differently….actually, no, i don’t think i can begin without speaking of my love for minestrone soup. it’s one of the first soups i can recall eating, and it brings back memories of cozy rainy winter afternoons, steaming soup bowls, and crunchy sourdough toast that i ate alongside and dipped into the broth.
full disclosure to you, internet: mike and i weren’t looking for a black bean soup recipe when we found this one, nor have we ever made black bean soup before. we just wanted to make some cornbread, and figured we had to eat something else alongside the cornbread to make it a complete meal.
after a fabulous weekend celebrating with our friends and former roommates as they married each other, i completely lost my voice. as i sat in my house voiceless, the first northern california storm of the fall raged outside, and all i wanted to eat was some comfort food. something hearty, filling, easy to make, and above all, delicious.
i know, i know, you’re either sick of tomatoes and corn by now, or you’re wondering why you’d make a chowder in the heat of the end of the summer.
but this soup is so light and so flavorful that you will want to slurp up as much of it as possible, leaving you wondering why you thought you were sick of tomatoes or questioning making soup when it’s warm out!
