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Make a Meal

Serve with Whole-Roasted Tomatoes with Warm Goat Cheese ([>]).

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PUREED BLACK BEAN SOUP WITH PIQUILLO PEPPERS Vegan

The depth of flavor in this soup comes from meaty, rich-tasting black beans and the combination of piquillo peppers and smoky Spanish paprika, called Pimentón de la Vera. The salsa garnish is optional, but makes a pretty topping.

Cook Time: 35 minutes

Serves: 6 to 8

2 tablespoons extra-virgin olive oil

1 cup chopped onion

1 cup chopped green bell pepper

3 garlic cloves, grated

2 teaspoons smoked paprika (preferably Pimentón de la Vera; see [>])

Coarse salt

1 teaspoon ground cumin

1 teaspoon dried oregano

3 cans (15–16 ounces each) black beans, rinsed and drained, or 3¾ cups cooked dried black beans

1 can (14.5 ounces) diced tomatoes with juice or 1½ cups diced fresh tomatoes with juice

2 tablespoons tomato paste

½ cup chopped jarred piquillo peppers (see [>]), drained and patted dry

Salsa (optional)

½ cup chopped jarred piquillo peppers, drained and patted dry

½ cup chopped onion

½ cup diced avocado

1 tablespoon olive oil

1 tablespoon fresh lime juice

1 tablespoon minced fresh cilantro

2 teaspoons minced seeded jalapeño pepper Pinch of coarse salt

Heat the oil in a soup pot until it is hot enough to sizzle a piece of onion. Add the onion and green pepper and cook, stirring, over medium-low heat until golden, about 10 minutes. Add the garlic and cook for 1 minute. Stir in the paprika, 1 teaspoon salt, cumin and oregano and cook, stirring, for 30 seconds. Add 4 cups water, the black beans, tomatoes and tomato paste and bring to a boil. Cover and simmer for 10 minutes. Stir in the piquillo peppers.

Puree the soup with an immersion blender. If you don't have an immersion blender, let the soup cool slightly, transfer it to a blender or food processor, in batches if necessary, and puree until smooth. Return the soup to the pot and cook, covered, over low heat, for 15 minutes. Add additional salt to taste.

To make the salsa (if using): In a medium bowl, combine the piquillo peppers, onion, avocado, olive oil, lime juice, cilantro, jalapeño and salt.

Ladle the soup into bowls and float a rounded tablespoonful of the salsa, if using, in the center of each serving.

Shortcuts

Instead of making your own salsa, save time by using store-bought salsa. For the brightest, freshest flavors, pass over the jarred selection displayed near the chips and look in the refrigerated section of your supermarket. A variety of creative, fresh salsas are now available.

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Make a Meal

Serve with Lemony Goat Cheese Spread ([>]) on toasted bread.

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CURRIED CHICKPEA SOUP WITH SUMMER VEGETABLES Vegan

Chock-full of fresh vegetables, this hearty soup gets high marks for its many nutritional benefits. You can use fresh tomatoes, but since they need to be peeled, I prefer good-quality canned tomatoes. Although this soup requires extra time for chopping all the vegetables, the cooking time is supershort.

Cook Time: 30 minutes

Serves: 4 to 6

2 tablespoons extra-virgin olive oil

½ cup sliced (½ inch) celery

½ cup sliced (¼ inch) carrot

½ cup chopped red onion

2 teaspoons Madras curry powder

1 garlic clove, grated

1 can (28 ounces) diced tomatoes with juice

1 can (15–16 ounces) chickpeas, rinsed and drained

1 leafy sprig fresh basil

1 cup cut (½ inch) green beans (about 4 ounces)

1 cup diced (¼ inch) zucchini (about 4 ounces)

1 cup diced (¼ inch) yellow summer squash (about 4 ounces)

1 cup frozen green peas, thawed

½ teaspoon grated orange zest

Coarse salt and freshly ground black pepper

4 large fresh basil leaves, for garnish

Heat the oil in a soup pot until it is hot enough to sizzle a piece of vegetable. Add the celery, carrot and onion and cook, stirring, over medium-low heat until the vegetables are softened, about 10 minutes. Add the curry powder and garlic and cook, stirring, for about 1 minute.

Add 4 cups