This black bean soup recipe is absolutely delicious, which is pretty much all of the recipes shared here at Life as Organic. It is easy to make, quickly gone from the pot, and loved by everyone in my home. Because of this, I usually double the recipe for a future meal and freeze it until that time. It is also a great soup on the go whenever you are rushed for time. I had enough time to feed the children, but almost forgot about me. So I heated it, poured it into a cup, drank, and drove. Drinking and driving was okay in this instance.
Recipe adapted from Cooking Light
 |
|
| 1 TBSP crushed cumin seeds 1 tsp. dried oregano 3/4 tsp. salt 1 TBSP vegetable or canola oil 1/2 tsp. hot sauce 2 TBSP sherry 32oz. vegetable broth 2 cups water |
2 (15oz.) cans low or no-salt black beans 1 cup chopped carrots 1 cup chopped celery 3 minced garlic cloves 1/2 cup chopped red bell pepper 1 cup chopped red onion 1/4 cup chopped fresh parsely (or 1 TBSP dried) |
 |
| Warm the oil in a soup pot over medium heat. Chop onions, carrots, garlic, and celery and set aside. Measure and crush cumin seeds using a mallet or my favorite, a hammer. Once oil is heated, add the onions, carrots, garlic, celery, dried oregano, and crushed cumin and sauteé for about 4-5 minutes. |
| Slowly add in the water along with the salt, and vegetable broth. Stir. Drain black beans and add to the mixture and stir well. Raise the heat. Once the soup starts to boil, reduce the temperature to low, cover, and cook for 35-45 minutes more. Chop bell pepper and parsley and set aside. |
|
While still hot, place 2-3 cups of the soup in a separate bowl, and pureé one cup at a time for about 10-15 seconds each. Return pureéd soup to the pot and stir well until blended. Add the bell pepper, sherry, fresh pasley, and hot sauce and cook on medium heat for another 5-10 minutes. Serve in individual bowls and top with sour cream and cilantro for added flavor. |
RED FLAG SUGGESTION: You may want to allow the soup to cool before placing in the blender. If you just can’t wait to try this delicious soup, then pour the 2-3 cups of soup into a separate bowl and scoop into the blender from there one cup at a time. Hot, scalding soup contained and mixed at high speeds can leave marks on the body if escaped. Believe me, this is not a memory you want in your head. Don’t ask me how I know.
 |
Like what you’re reading? Subscribe to Life as Organic. Get new articles conveniently delivered directly to your E-mail box or feed reader. It’s FREE! |
