Black Bean Soup Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 2 teaspoons olive oil (or use olive oil cooking spray)
1 medium onion, chopped
1 garlic clove, minced or pressed
1 carrot, shredded, diced or shaved very thin with a mandolin slicer
½ can diced tomatoes, without the juice
⅛ teaspoon crushed red pepper flakes
⅛ teaspoon black pepper
1 (15-oz.) can black beans, drained and rinsed
1 (15-oz.) can black beans, drained but not rinsed, added AFTER the puree step
2 cups vegetable or chicken broth (or water and 1 vegetable or chicken bouillon cube, or just use water)
1 teaspoon ground cumin
1 teaspoon ground coriander
2 tablespoons dry sherry
1 teaspoon lime juice (fresh or in the plastic squirt bottle)
1 teaspoon or more brown sugar, to taste
½ teaspoon salt
Original recipe called for 2 jalapeño peppers, seeded, deveined, and chopped. I substitute ⅛ teaspoon each of crushed red pepper flakes and black pepper. If you want to add jalapeño peppers, be sure to wear gloves to prevent irritation.
Optional Toppings: •sour cream •crushed baked tortilla chips •chopped jalapeño •finely chopped onion or scallions •2 tablespoons chopped fresh cilantro
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Directions: |
Directions:1. In a medium (3-quart) saucepan over medium heat, heat the oil. Sauté the chopped onions, jalapeño peppers (if used), and garlic until softened, about 5 minutes. Stir in the first can of beans, the broth, carrot, diced tomatoes, cumin, coriander, (black pepper and crushed red pepper flakes if jalapeño peppers not used); bring to a boil. Reduce the heat and simmer, covered, until the flavors are blended and vegetables are soft, about 45 minutes. (Note: If you prefer no solid beans in your soup, put all of the beans in now and puree the entire pot later.)
2. Remove from the heat; stir in the sherry, lime juice, brown sugar, and salt. Let the mixture cool slightly.
3. Transfer the soup (or remove most of the solids with a slotted spoon) to a food processor or blender; puree. Pour back into the saucepan, add the second can of beans, and heat to serving temperature.
4. Taste and adjust seasoning. I usually add another ¼ teaspoon each of cumin and coriander, some freshly ground black pepper, and salt. If you only use water instead of broth/bouillon cube, it will need more salt.
5. Serve with topping(s) of your choice. GREAT with a dollop of sour cream! |
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Number Of
Servings: |
Number Of
Servings:4 |
Personal
Notes: |
Personal
Notes: I always double this recipe so we have leftovers! When recipe is doubled, I still only add 1 can of black beans after the puree step, adding the other 3 cans of drained and rinsed black beans with the vegetables at the beginning. Be sure to start with a much bigger pot if you double the recipe!
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