Okay, so it’s Lent. For many that means no meat on Fridays. But don’t let Lent be an excuse for carbs. Pasta, the easy vegetarian fix, it isn’t exactly a nutritional substance. And while we’d like to think that faux-meat is a healthy alternative, it’s really just another example of a processed food-like substance. So what’s the alternative? Of course you can have fish, a wonderful source of omega-3’s and a nutritious way to keep the ritual. But fresh fish isn’t always an option. I say, turn to the bean! High in fiber and protein and always available, a hearty bean soup can fill your belly and your appetite, especially in these last few weeks before the thaw.  Here’s my recipe for a delicious black bean soup I conjured up. Let me know what you think.

Black Bean Soup

1 lb black beans, soaked overnight in water and rinsed
3 red bell peppers, chopped
1 serano pepper, chopped
1 jalepeno pepper,chopped
1 onion, chopped
2 organic celery stalks, Chopped
3 garlic cloves (optional)
1 cup corn, freshly cut from the cob (if available)
4 cups vegetable (or chicken) broth (according to mom it’s only the flesh of the animal you have to refrain from)
2 tbsp canola oil
2 tsp chili powder
Salt and pepper to taste
Fresh cilantro
1 lime
a little bit of sour cream (just to be naughty)

I went the total easy route with this recipe. Warmed some oil, added the veggies and beans at the same time, mixed it together, then added the stock and the spices to taste. Set it low and cooked it partially cover until the beans were tender, about an hour. Viola! Perfecto! It was delicious.