Here's a make-ahead meal that I love once the weather starts cooling off. It's just a bit cooler this week, so I couldn't resist a creamy black bean soup.
All I had to do to make this possible on a weeknight was just pressure cook some black beans this weekend. That took all of about 5 minutes.
Then last night I sautéed some onions and garlic in olive oil, added the black beans, water and a bouillon cube and brought it up to a simmer. Then I sprinkled in some yummy spices: cumin, coriander and a little cayenne pepper. Once heated though, I used my immersion blender to puree it all. My favorite toppings include pico de gallo, tortilla chips, avocado and pickled jalapeños.
My favorite part about this soup? It's crazy rich in protein because it's basically all beans! Plus, there's some serious fiber going on here. I'm bringing it to work tomorrow to eat for second breakfast!