On Friday night, the one thing that no Minnesotan wants to happen to them in the dead of winter, happened to us. We returned home from dinner at one of our new favorite restaurants when we realized our apartment wasn’t very warm. This isn’t particularly surprising, since we usually keep the temperature a balmy 63 degrees, but it definitely felt a bit chillier than usual. We checked the thermostat and although we had it set at 63 degrees, it was only 55 degrees. Hmm, well that’s strange.
After a little investigating, we came to the conclusion that *gasp* our heater was broken. In the middle of February. In Minnesota. The low on Friday night was something like -2 degrees. We didn’t want to bother our landlord late at night so we turned on the space heater, cuddled up in bed, and hoped that maybe the heater would be on in the morning. Ha. Not the case. Luckily, after a call to our landlord, the heater was fixed a few hours later but it was a chilly wait!
Since nothing makes me crave soup more than cold weather, it seemed fitting to make soup this weekend. This soup definitely did the job of warming me up. This vegetarian soup is full of flavor, healthy, and if you like things spicy, you can increase the spiciness to your liking with the peppers and spices. I also used an immersion blender to puree a little of the soup, making it a bit thicker, but still keeping most of the beans. I topped mine with plain Greek yogurt, but I think avocado slices or tortilla strips would work well too!
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recipe adapted from Ambitious Kitchen