soup for folks with little time to cook

i have some kind of cold or allergy, apparently. when i went to the store to pick up some antihistamine, i thought i'd pick up a can of soup, too - you know, just for good measure. all of the soups looked pretty dismal and i didn't want to sacrifice my sodium intake for the next few days, so i decided to whip one up on my own. it was met with rave roommate reviews and only took about 20 minutes to have on the table.

ingredients:

2 cans of stock (chicken or veggie, your choice)

1 can chickpeas, rinsed well (2 cups, if you make from scratch)

2 cans black beans, rinsed well (or 4 cups)

2 cups frozen corn

1 habanero pepper, de-stemmed, de-seeded and minced (be careful!)

1 tsp white pepper

1 medium onion, coarsely chopped

3 cloves garlic

juice of one lime

sour cream to garnish, optional

salt to taste (about 1/2 tsp)

equipment:

for best results, you'll need an immersion blender

to make:

bring stock, chickpeas, onions, garlic and white pepper to a boil

add habanero

blend with an immersion blender

add black beans, corn, lime juice

salt to taste

serve with sour cream

stir to reincorporate ingredients (particularly the pureed chickpeas) before serving and periodically throughout the meal.

enjoy. there are no tricks to this one. but do be careful with that habanero.