so my i harvested my first summer squash from the garden the other day and a few hungarian cherry peppers. i was also craving some black bean soup, so i decided to mix the two and make a nice summery soup with two different flavors: turmeric and orange juice
turmeric is a great flavor to add to dishes. some may say to use only a little bit, but given to my persian upbringing, a lot of dishes have lots of turmeric in them. so i decided to try it in a non- persian dish. turmeric's flavor is somewhat earthy, like horseradish and mustard, but a bit more bitter. in any case, i think it added great flavor to the soup
and, orange juice. i love using it in black bean soup, it gives it a nice citrus-y infused flavor, and when it slow cooks with the ingredients the flavor is just great. hope you aren't too scared to give this a try!
ingredients are as follows:
1 large summer squash, cut into small cubes 1 can black beans, you can also use dried black beans (i used can since i was short on time) 1/4 cup water 1 small yellow onion diced 2 small cherry peppers (it added a nice bit of spice to the soup) 1 medium sized tomato, diced and then crushed 1/2 cup orange juice (i prefer with pulp) 3 tablespoons turmeric 1 teaspoon salt 1/2 tablespoon oregano 1/2 tablespoon thyme 1 tablespoon olive oil
in a medium sized pot, mix your squash, onion,peppers, tomato, and olive oil on medium heat. wait for the vegetables to get a bit softer, and then add in your black beans.
add in the orange juice slowly stirring, and also slowly add in the turmeric
let sit for a few minutes, and then slowly add in your water and other spices. let sit on low heat for a good half hour, stirring occasionally.
if you would like to add more tumeric (knowing me, i probably did...actually...i know i did) don't be afraid. i was really happy with how this soup ended up, it had a great flavor and was pretty filling. it paired well with a dark beer, specifically we paired it with soproni, a dark hungarian brew