Recipe

Back porch with string lights

Currently: September 2020

Hello September! I’m not sure how it’s the ninth month of 2020 already, but here we are. What is September like where you live? It’s generally still warm here in Pittsburgh, but the daylight fades faster, the mornings have a slight chill, and the leaves begin to change colors.

Back porch with string lights

Here’s what’s currently going on in my life this month.

Current excitement Starting homeschool with Sadie this week! We’re going to be using the Abeka preschool for 2s program. If anyone is interested, I’ll post a review after we’ve gone through the curriculum a bit!

Current blessing Family. You know when you have one of those rough days where you just need to cry and vent? I was having one of those and called my parents and sister and they all talked me off the emotional ledge, lol. Truly, it’s a blessing to have people who love and care for me.

Current food Sloppy joes. My recipe for sloppy joes is so simple and uses pantry staples like ketchup, apple cider vinegar, and honey. I filmed a grocery shopping vlog recently that also shows how I cook sloppy joes!

Sloppy Joe with corn on the cob and quinoa

Current fun Decorating for fall. I’ve been all about making our house feel festive and cozy lately!

Current craving A date night with Jimmy.

Current joy I’m going to be an aunt again! My sister and her husband are expecting their second baby in March 🙂

Current books I finished up this novel and just started this one. I’m on a roll with Amish books lately. I’ve also been doing a deep dive into the book of 1 Samuel with this Bible study.

What’s current in your life?

Creamy Black Bean Soup

I mentioned black bean soup in my last post, and had a few requests for the recipe! This is one of my absolute favorite soups. It’s simple, creamy, and has great flavor from the combo of cumin, cilantro, and lime.

Okay, enough talk, let’s dive in to the recipe!

Black bean soup with cilantro

Ingredients
2 tablespoons olive oil
1 medium onion
4 large celery stalks
4 large carrots
1 small zucchini
1 teaspoon minced garlic
1/2 tablespoon cumin
1/4 teaspoon red pepper flakes
salt and pepper to taste
2 15-oz cans black beans, drained and rinsed
4 cups chicken broth
1 lime (optional)
Freshly chopped cilantro (optional)

Directions
1. Heat olive oil in a large pot over medium heat. Chop onion, celery, carrots, and zucchini and add to pot. Sauté until soft, about 10-15 minutes, stirring occasionally.
2. Add garlic, cumin, red pepper, salt and pepper to vegetable mixture and stir. Sauté for another few minutes until all ingredients are combined.
3. Add black beans to pot and stir. Let the beans cook with the vegetables for about five minutes, stirring occasionally.
4. Add broth and bring to a boil. Reduce heat to a simmer and simmer for 30 minutes.
5. Using an immersion blender, blender, or food processor, blend the soup until it’s creamy and there are little to no lumps.
6. If using the lime and cilantro, cut lime into wedges and chop a handful of cilantro after removing stems. Serve each bowl of soup with a lime wedge and sprinkling of cilantro and enjoy!