The weekend is my favorite time to make soup, but this recipe for black bean and sage soup is simple enough to throw together any day of the week.
The sage provides a distinct flavor, and both fresh and dried sage work well.
Feel free to adjust the ingredients to what you have available. Obviously, you need black beans and sage. If you don’t have green pepper, then throw in celery or green beans. If you have mushrooms, then dice a few and throw them in the pot, too.
It takes about 15 minutes to prepare and should simmer for at least 30 minutes. I like to make corn muffins to serve with it. This recipe will serve four.