One of the best things about fall being here is that it is finally soup weather again! I love me a good soup!
Blazing sunlight and 90-degree temps didn’t stop me from making it here and there this summer. A need to use the chicken stock gleaned from the carcass of a spent rotisserie chicken was the impetus for the first draft of this Black Bean Garden Soup back in August. My fridge’s contents were fairly sparse that night, so I needed to create a recipe out of what was on hand. Happily, I had the chicken stock, onions, a few jalapeños, some black beans I’d cooked up, the last dregs of a jar of minced garlic, and a can of fire-roasted diced tomatoes. I didn’t expect much from this cobbled-together soup, but man, did it turn out delicious!
Nature knows what’s up. She knows that healthy fat is where it’s at, yo! And what better source is there of plant-based healthy fat than avocados? I’m OBSESSED with them! They are so richly delicious, with all that yummy healthy good monounsaturated fat and loads of vitamins and minerals, including vitamins K and C and potassium. They’re like nature’s butter, fresh off the tree instead of straight from the cow’s udder (and I’m sure the cows are more than happy to share that distinction with them if it means they will be hassled less!).
I pride myself on being someone who is passionate about clean eating. But I’m far from perfect; standing before the stove, it’s a nightly struggle between clean and convenient – which, as I hope I am illustrating with this blog, are certainly not mutually exclusive! But sometimes even I give in to the corporate food giants’ mythical siren song extolling the virtues of prepared food convenience – aka sometimes I’m short-sighted and forget to plan!
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