The GOOD Lunch: Black Bean Soup The GOOD Lunch: Black Bean Soup

The GOOD Lunch: Black Bean Soup

by Amanda Ehrman Isis Krause

March 27, 2011

Cost: $22 ($2.75 per serving)
Prep Time: 1.5 hours
Taste: 4 stars
Using canned beans instead of dried beans cuts the cooking time of this soup in half, and tastes just as fabulous. Cook it ahead of time and refrigerate the night before—the soup keeps great and even thickens a little bit (in a good way!) Add avocado and cheese to complete this Mexican fiesta in your mouth.

Specifically: cake pops! We used Bakarella's technique, but made Smitten Kitchen's from-scratch yellow cake recipe rather than a box mix.

Then we dipped the chilled cake balls in melted chocolate, rather than wax or candy coating. They took forever to make, but were unbelievably delicious. I guess it's a good thing they aren't too quick and easy, or else we'd be having them every lunchtime!

Every Tuesday and Thursday in 2011, the GOOD team is cooking and sharing a big bowl of healthy, vegetarian, seasonal soup or salad. This time last week we were enjoyed a 3.5 star Vegetarian Posole. Leave us a note in the comments if you have any suggestions for next week's soup—we'd appreciate any ideas.

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The GOOD Lunch: Black Bean Soup