Black Bean Soup with Chipotle and Toasted Cumin Seed Sour Cream

December 30, 2024

No Bake Nutella Balls (chocolate truffles)

Here’s a new favourite truffle I added to our Christmas cookie boxes this year. I’ll share with you how to make No Bake Nutella Balls covered in chocolate with a few sprinkles to make them look festive. These were so delicious. I had a hard time not eating all of them myself. You can crush the graham crackers yourself, but I just purchased a box of crumbs. No Bake Nutella Balls Makes about 50 balls Adapted from The Carefree Kitchen Ingredients For the filling 1/2 cup of butter, softened 1 1/4 cup Nutella 1 cup graham cracker crumbs 2 cups icing sugar 1 teaspoon vanilla For the coating 1 1/2 cups meting chocolate (I used milk) Directions Combine all filling ingredients until a dough forms. You can add more Nutella or graham crumbs if you feel the dough is too soft or dry. The dough should hold its shape once rolled. Roll teaspoon size balls and place in a single layer in the freezer for 30 minutes. Melt the chocolate in a double boiler or bowl over a simmering pot of wa...

I love the flavour of cumin! If you don't, this may not be the soup for you.

Black Bean Soup with Chipotle and Toasted Cumin Seed Sour Cream

Adapted from smitten kitchen

Makes 2-3 servings

Ingredients

2 teaspoon whole cumin seeds
1/4 cup light sour cream
Salt and freshly ground pepper
1 teaspoon olive oil
1 onion, chopped
1/2 a sweet bell pepper, chopped
1 garlic clove, minced
½ teaspoon chipotle powder
1 can black beans, with brine
2 cups broth (I used beef today)
1 tablespoon fresh lime juice
1/2 teaspoon salt
1/4 teaspoon ground black pepper

Directions

For the sour cream; place the cumin seeds in a pan over medium heat and let them toast until they’re fragrant and starting to turn golden. Coarsely grind the seeds (you can use a grinder if you want) and stir half into the sour cream. Reserve the other half for the soup. Season with salt and pepper then refrigerate until ready to use.
Heat olive oil in a pot over medium-high heat. Add onions and peppers and cook for 5-7 minutes or until they start to turn golden. Add garlic, the rest of the cumin and ground chipotle stirring for about a minute. Add the beans and stock. Cover and cook on medium for 20 minutes.
Transfer half the soup to a blender and puree until smooth then return it to the pot. Stir in lime juice, salt, and pepper. Serve with sour cream and chopped green onions.