This is a continuation of my new series, Work Lunch, where I’m sharing the simple, creative and delicious things I’m making and eating for lunch.
Usually, my Sundays are no nonsense. I spend them getting stuff done. I typically spend hours making snacks and meals for the work week so that I can spend weekday mornings getting in the workouts and breakfasts I enjoy. I find that a balanced, peaceful start contributes to a balanced, peaceful workday.
Some Sundays though, I have other priorities and need to get my work week prep tasks done in less time. It’s on Sundays when I spend the bulk of the day prepping my garden beds for the fall and winter seeds I ordered that I need something easy to cook for the week. Enter roasted tomatillo black bean soup. When you’ve got the goods on hand, this soup is crazy easy – takes about 1/2 hour to put together. It’s super delicious and is especially filling when combined with short grain brown rice. It’s just another easy work lunch to add to your repertoire.
Roasted Tomatillo Black Bean Soup
Makes about 3 – 4 lunches
* Click the links for recipes for my super easy “compost” veggie stock and roasted tomatillo salsa!
~ 5 cups black beans, cooked (or about 3 cans of black beans, rinsed and drained)
1 1/2 cups veggie stock
1 cup roasted tomatillo salsa (I happen to love tomatillo salsa, but you could use any salsa here)
salt to taste
Combine all the ingredients into a saucepan. Let simmer for about 10 minutes in order to give the flavors a chance to meld a bit.
Scoop out about half of the soup and blend until smooth in the blender.*
Return the pureed soup to the blender and stir to combine. Add salt to taste and pack it up for lunch!
*You probably already know this, but blending hot food can lead to a mini food volcano in your kitchen. No good. To prevent said food volcano, let the soup cool slightly and then blend. Or use your Vitamix, which has incredible food volcano prevention super powers.
For work, pack about 1 – 1 1/2 cups of the soup in a microwaveable glass container.
Also pack about 1 cup short grain brown rice in a container that you can heat. I like to heat these two components up separately so they heat evenly. Add the rice to your soup.
Bring along some garnishes to add extra flavor and flair to your soup. Here are just a few black bean soup garnish options:
- cotija or feta cheese
- tortilla chips or tortilla strips (like you’d make for tortilla soup)
- raw pumpkin seeds, toasted in a dry skillet
- extra salsa
- sour cream
Pack your lunch, eat, and be merry!