Black Bean Soup
While this isn't the prettiest or most sophisticated soup in the pot, it is satisfying and very forgiving. Don't like cilantro? Leave it out. Jalapenos too hot? Reduce the amount. Not hot enough? Add more. No stock? Add water. The only ingredient you can't change is the beans.
?Serves 8 - 10
2 tbsp olive oil
1 1/2 cups onion, chopped
8 cloves garlic, chopped
1/4 cup jalapenos with seeds, chopped (or 3 tsp crushed dried chilies)
2 cups dried black beans (also known as turtle beans)
1 tbsp cumin powder
2 tsp ground coriander
8 cups vegetable stock or water (I use water)
salt and pepper to taste
1 cup coarsely chopped fresh cilantro leaves, packed
Salsa Cilantro leaves
Heat oil in large, heavy pot over medium-high heat. Add onion, garlic and peppers. Sauté 5 minutes.
Mix in beans and spices. Add stock (or water) and bring to boil. Reduce heat, cover and simmer until beans are tender, stirring occasionally. This takes at least 2 hours. (Note: At this stage, you can transfer the soup to a slow cooker and simmer for 6 to 8 hours)
Puree soup with cilantro leaves (if using) with a hand blender. If using a regular blender, puree in batches and return to pot when done.
Season to taste with salt and pepper. Thin soup with more stock if necessary.
Ladle into bowls and serve with a dollop of sour cream and salsa. Sprinkle with cilantro and add a wedge of lime.
This recipe was created by Charmian Christie, a food writer, recipe developer and blogger from Ontario.
Complementary Wines: Beer, Cabernet Sauvignon, Shiraz
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