Fall is in the Air

Wow, it is dreary out today.  It's cold and rainy.  It's the kind of weather that makes you want to stay inside, huddle under a blanket, and read a good book.  Oh yes, and eat some delicious and comforting soup.  This Black Bean Soup and Buttermilk Cornbread just scream fall to me.  They are the perfect combination for a day like this.

I love black bean soup, and this recipe surely did not disappoint.  I would not hesitate to make this again and again.  The cornbread recipe really surprised me.  I had tried a different cornbread recipe recently and wasn't really impressed.  I hesitantly gave this one a try.  It was AMAZING.   Seriously, it was the best cornbread I've ever had.  Even days later, it was still delicious.

Black Bean Soup

Ingredients:

5 slices bacon, chopped

1 medium onion, chopped

3 garlic cloves, pressed

1/2 of a 14.5-ounce can reduced-sodium chicken broth

3/4 cup canned chopped tomatoes

1 tablespoon ketchup

1 teaspoon Worcestershire sauce

1-1/2 teaspoons chili powder

2 cans (15.5 ounces each) black beans, drained but not rinsed

1/2 bunch of cilantro, leaves picked and chopped

Salt and pepper

Juice of 1/2 lime, or less according to taste

Green onions, thinly sliced

Sour cream

Shredded cheddar cheese

Directions:

1.  Put the bacon into a large pot over medium heat.  Cook until it starts to give up its fat, about 4 minutes.  Add the onions and cook until they begin to turn translucent.  Add the garlic and cook until you can smell it, only about 1 minute.  Add the broth, tomatoes, ketchup, Worcestershire sauce, and chili powder.  Stir in the beans, turn the heat to high, and bring to a boil.  Once it is boiling, adjust the heat so that it is just bubbling gently, and cook for 10 minutes.

2.  Stir the cilantro into the soup after 10 minutes.  Cook for about 5 more minutes or until soup is thickened.  Add salt and pepper to taste.  Stir in the lime juice.  

3.  Transfer to serving bowls and garnish with green onions, sour cream, and cheddar cheese.

Source:  Food Network

Grandmother's Buttermilk Cornbread

Ingredients:

1/2 cup butter

1/3 cup white sugar

2 eggs

1 cup buttermilk

1/2 teaspoon baking soda

1 cup cornmeal

1 cup flour (I used 1/2 cup whole wheat flour and 1/2 cup all-purpose flour)

1/2 teaspoon salt

Directions:

1.  Preheat oven to 375 degrees.  Grease an 8-inch square pan.

2.  Melt butter in a large pan.  Remove from heat and stir in sugar.  Add eggs and beat until well blended.  Combine buttermilk with baking soda and stir into mixture in pan.  Add cornmeal, flour, and salt.  Stir until well blended and few lumps remain.  Pour batter into pan.

3.  Bake for 30-40 minutes, or until a toothpick inserted in center comes out clean.

Source: Slightly adapted from allrecipes