some soup for me...

"Legend has it, when the Santa Ana's blow, all bets are off. Anything can happen." 

I believe it - it's November 2, balmy and warm outside, and all I want is to curl up with some soup and a good movie. So, I did...

Santa Ana Black Bean and Roasted Red Pepper Soup

serves 1 as a main

• 1-2 TBS olive oil
• 2 cloves garlic, crushed
• 2 tsp. dried (or fresh) parsley
• 2 tsp. cumin
• about 2 cups low sodium vegetable broth
• 1/2 red bell pepper, chopped
• about 1 cup black beans

Heat olive oil over medium-high heat. Add garlic and saute until lightly browned. Toss in parsley and cumin, let cook for about 2 minutes. Add vegetable broth and bell peppers, let cook for 5-7 minutes. Finally, add black beans and cook for another 5ish minutes. Remove from heat and pour into blender or food processor and blend until smooth...mostly smooth. Top with whatever the wind blows your way, for me it was sliced avocado, green onions, and black olives. Don't blow away!