After weeks of slipping and sliding across icy sidewalks, trudging through knee-high snowbanks and shivering in spite of four layers of clothes the only positive thing that I can say about winter is that it gives me an excuse to make soup. Why soup? It’s one of the easiest, most versatile dishes around. Put water or stock, vegetables and seasonings in a pot. Add heat and – voila! – in a short time you’ve got a filling, wholesome meal.

One of my many favorites is peppery black bean soup. Featuring just enough spices to chase away the cold, this soup will warm you from head to toe. You can quickly turn this into a vegan offering by substituting vegetable for chicken stock.

PEPPERY BLACK BEAN SOUP
Serves 6 to 8

2 tablespoons olive oil
1 large white onion, diced
4 cloves, minced
4 (15-oz) cans black beans
3/4 teaspoon ground cumin
1/2 teaspoon sweet paprika
1/4 teaspoon crushed red pepper
1/4 teaspoon cayenne
2 cups chicken or vegetable stock
1 (15-oz) can diced tomatoes and their juices
1 1/4 cups fresh or frozen corn
Salt, to taste
Sliced batard or corn chips, optional, for serving

Heat the olive oil in a large stockpot over medium heat. Add the onions, garlic and pinch of salt and saute until softened but not browned, 3 to 5 minutes.

Place 2 cans of black beans and their juices in the bowl of a blender or food processor. Add the onions, garlic, cumin, paprika, red pepper and cayenne. Cover and blend until smooth.

Return the pureed beans to the stockpot. Drain and add the remaining cans of beans, stock, diced tomatoes and corn to the pot. Bring the ingredients to a boil over high heat. Reduce the heat to medium-low and allow the contents to simmer until the soup has thickened and vegetables have softened, 20 minutes. Skim off the top, add the salt, to taste, and stir to combine. Allow the soup to simmer for an additional 5 minutes before spooning into bowls and serving with or without bread or corn chips.