DUMP AND COOK

In my years of teaching cooking classes, I've heard many surprising and often amusing comments regarding what constitutes a good recipe or one that merits trying, like "The ingredient list needs to be short," or "It shouldn't include a seasoning I only use once then ends up buried in my pantry." The list goes on and on, but I'm thinking of the time when someone said, "I like recipes I can dump and cook." While not necessarily reflecting my style, I get why you would sometimes need ease and great flavor all in one fell swoop! I came across this recipe in my files that fits the bill. I hope you like it.

EASY BLACK BEAN SOUP

1 can (14.5 ounce) beef broth

2 cans (15.5 ounce each) black beans, undrained

1 can (14.5 ounce) diced tomatoes, undrained

1/4 cup dry sherry

1 large onion, peeled, coarsely chopped

2 large garlic cloves, crushed

1 teaspoon dried oregano

1/4 teaspoon dried thyme or 3/4 teaspoon fresh

Pinch red pepper flakes

1/2 teaspoon cumin

1 bay leaf

Salt and pepper

Shredded cheddar cheese

Scallions, thinly sliced across

Combine all ingredients, except cheese and scallions, in a pot. Simmer, covered, on low for 35-40 minutes, stirring occasionally. Discard bay leaf.

Purée soup until smooth and creamy. Return soup to pot. If you want a thinner consistency, add a little more broth or water. Reheat on low and season with salt and pepper to taste. Garnish individual bowls with cheese and scallions. Serves 4-5.