What a day! First, we had snow. In Vancouver. In March. I drove my older daughter to an activity - it was cold and mucky, and a little dangerous driving (it IS Vancouver, people don't "get" snow). Then I picked up groceries with the baby tantruming. She is 15 months... early it seems for tantrums... sigh! After s-l-o-w-l-y driving back home, my older girl says "mommy, Sarabi (cat) threw up on the couch and the floor". Lovely.
Anyhow, this is definitely a soup night! I have some leftover Chipotle Corn Black Bean Soup from Vive le Vegan! Easy to prepare but with complexity in flavor... and although is has chipotle, it is not a spicy soup. I use Tabasco Chipotle Sauce in recipes where I want a hit of chipotle flavor. It is inexpensive, convenient, and you can use just a little for a hint of smoky spice, without the heat. Of course, if you want it hotter, add much more!
The soup is pureed a little just before adding the frozen corn, as pictured below:
Now, if at all possible, serve this soup with fresh lime wedges. Squeeze a little in each bowl, the flavor combination is sensational! Oh, and also sprinkle on some fresh cilantro (if you like it)!