I love bean soups, but Dan usually feels sort of "meh" about them. He eats them because I've lovingly prepared them, but I don't think it's something he'd eat on his own.
Tonight's soup, however, was a major success! I loved this one, and Dan scarfed down two huge bowlfulls -- must have been at least a little bit tasty, right?
Southwestern Tomato and Pinto Bean Soup, from Eating Well:
I know it doesn't look like much, (and reading the ingredient list, it honestly didn't sound like much, either,) but I'm so glad I took a chance on this recipe! I think the combination of roasted poblano and ground cumin make this soup something special. Even though the ingredients are short and sweet, it's a near-perfect combination of smoky, savory, and delicious! Cornbread muffins seemed like the perfect accompaniment, and even though I accidentally left the oil out of the muffins, they still turned out well enough to be enjoyed for dinner tonight.
NOTE: the linked recipe calls for 1 can of diced green chiles; I used one roasted poblano instead of the chiles, which is suggested in the cookbook.
I think I'm going to have to renew this cookbook . . . once or three times!