Black Bean Soup with Rosemary Olive Oil Bread

Today was a cold rainy slushy day – perfect for hot bread and soup! I have wanted to make this bread recipe for awhile since we are big fans of the rosemary olive oil bread that a local bakery, Terra Breads, makes. This recipe makes more of a sandwich-type bread. It didn’t have the crunchy crust of the Terra version and was a bit too spongy for our liking (although that may have been my fault as I haven’t completely mastered the mixing on my new stand mixer).

The soup, however, was delicious. I was looking for a quick and easy soup recipe and decided to check out one of my favourite local food blogs, Everybody Likes Sandwiches. She has a bunch of soup recipes (of which I will try more of since this one was so successful) and I randomly picked this one. Yum!

Black Bean Soup with Ham

From Everybody Like Sandwiches (with my notes in italics)

2 cans black beans, drained
1 tsp olive oil
1 onion, diced
6 cloves garlic, diced
1 red pepper, diced
1/4 tsp chipotle powder (I used Mexican Chili Powder as it was what I had on hand)
4 slices of thinly sliced ham (I used black forest from the deli counter)
1 large tub (500 ml) of your favorite fresh salsa
4-5 cup chicken stock (I used vegetable stock since I don’t eat chicken)
1/2 cup frozen corn
hot sauce
juice of 1 lime
1 avocado, sliced
sour cream (optional)

Heat 1 teaspoon of olive oil in a large pot. Add in onion and garlic and sautee for a few minutes until translucent. Add in red pepper, ham and chipotle powder and stir until combined. Add beans, salsa and cover with chicken stock. Cover pot and cook over medium-low heat for 10-15 minutes.

Turn down the heat to a low simmer. Use a potato masher and mash up the beans until the soup thickens. Add in corn, hot sauce and the lime juice and give everything a good stir. Simmer for a few additional minutes until everything is heated through. Serve in bowls with slices of avocado and a dollop of sour cream (I omitted this part).

Rosemary Olive Oil Bread

From Inside a Black Apple

Combine and set aside:
2 C King Arthur White Whole Wheat flour (or similar…this particular pale whole wheat is really tasty, has just a tiny bit of nuttyness and is a little more nutritious than its white counterpart)
1 Tablespoon Sugar
1 Tablespoon + 1 pinch Salt
2 packages of dry yeast (1/4 oz packets)
2 Tablespoons fresh Rosemary (or dried, if it’s what you have access to)

Warm lightly on the stove
1 C Water
1 C Milk
1/4 C Olive Oil

Have on hand:
1 Egg
2 C. White Whole Wheat flour
Greased loaf pan (6″x9″ or 5″x8″)
1-2 Tablespoons butter

Preheat oven to 350 degrees F. Remove liquids from heat, and add egg. Stir this mixture into the dry ingredients. Blend slowly (with your mixer, or your wooden spoon) and then a bit more vigorously for 3 minutes. Stir in the other 2 cups of flour with your good ol’ trusty spoon. Cover with a cloth and let rise about 50 minutes (it should be about doubled). Stir down and then spoon into greased loaf pan.

Bake for about 35 minutes, and then test with a knife or skewer for done-ness. It may take another 5-10 minutes if you’re using a 5″x8″ loaf pan. Take care to not overcook, it should be lovely and golden all around. Brush/spread top with a dollop or two of softened butter.

Let it cool for at least 30 minutes (but preferably a bit more) before turning it out. Let cool a bit more, whilst cutting slivers absent-mindedly for yourself to snack on. After it’s mostly cooled, unless you have enough people to devour the whole loaf right away, cut off some slices for yourself and those deserving, and wrap it in foil (It’s very moist and soft and wonderful, but seems to get a hardness/staleness creeping in very quickly).


One Response to Black Bean Soup with Rosemary Olive Oil Bread

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