Black Bean Soup
February 25th, 2012
Whether you are abstaining from meat for lent, enjoying a meatless Monday or just love black bean soup! This vegetarian variety is so delicious and so filling that you will never miss the meat.
And because it is so full of protein, fiber and flavor it is a whole meal in one bowl!
I went simple and garnished it with sour cream and spicy salsa because that is what I had in my fridge. But you could go for the works with cheddar cheese, green onions, avocado and cilantro.
Our family had the black bean soup with this naan bread. It is perfectly delicious for soaking up the last of the black bean soup in the bowl!
Black Bean Soup, serves 6
1 lb dried black beans
1 Tbs butter
1 yellow onion, finely diced
3 large carrots, peeled and diced
3 large stalks celery, diced
2 cloves garlic, minced
2 cups water
1 Tbs Chili powder
1 Tbs Cumin
Cayenne to taste
Rinse and drain the black beans and put them in a large bowl. Cover them in water and let them soak a minimum of 6 hours and up to overnight.
Rinse the beans that have been soaking.
Put the rinsed, soaked beans in a large pot and cover them with water.
Bring them to a low boil and skim the foam off of the top of the surface of the bean water.
When the foam has been skimmed off, put the lid on the beans and turn the heat to low.
Simmer the beans for about 45 minutes, or until the beans are just tender.
Drain the beans of half of their cooking liquid and set aside.
In another large pot, melt the butter.
Add the onions, carrots and celery and garlic and sprinkle with kosher salt and sweat until tender, about 5-8 minutes.
Add the beans and cooking liquid to the vegetables.
Add 2 cups of water and simmer everything together for about 10 minutes. Add the chili powder and cumin and season to taste with cayenne and kosher salt.
Remove the soup from the heat and puree the soup partially with an immersion blender. (Alternatively puree about ½ the soup in a blender and mix it back into the soup.) I like it to be creamy, but not too smooth- like still with texture- but you decide what you like best!)
Adjust the seasoning.
Garnish a hot bowl with sour cream and a little spicy salsa, or whatever you please!Pin It