I love black bean soup and have slowly been writing down what I like/dislike about the ones I have tried, tonight I decided to make my own, and…. it turned out awesome! Even tested it out on a friend and he said it was his “favourite (soup I’ve made for him) so far”. =)
Large heavy bottomed pot
2 tablespoon Olive Oil
3 cloves Garlic, minced
1 cup Onions, diced
1 cup Celery, diced
1 cup Carrots, diced
4 cups cooked/canned Black Beans, drained*
3 cups Low Sodium Vegetable Stock
1 cup fresh Tomatoes, diced
1/2 cup Red Bell Pepper, diced
1/2 cup Yellow Bell Pepper, diced
1 cup fresh Cilantro, chopped
1/3 cup fresh Parsley, chopped
1 Jalapeño Pepper, minced
1 tablespoon Red Wine Vinegar
1 tablespoon Cumin
1 teaspoon ground Coriander
Sea Salt and Pepper to taste
Heat olive oil in pot over medium heat, add onion, celery, carrots and sauté until vegetables begin to soften, about 10 minutes.
Add beans, broth, tomato, peppers, 3/4 cup cilantro, parsley, jalapeño, red wine vinegar, cumin and coriander.
Bring to boil. Reduce heat to medium-low, cover and simmer for 15 minutes.
At this point you can hit the soup with a quick blast of a stick blender to break-up some of the beans or place a couple cups in a blender and puree, then return it to the pot.
Season to taste with sea salt and pepper.
Serving with a slice of lime and a sprinkling of finely chopped cilantro. DO NOT omit the lime, it is key to the flavour!
*I always use Eden brand canned beans for many reasons, mainly though being that they are canned with kombu, a japaneese type of sea vegetable that when added to beans makes them more digestible and neutralizes their gas-producing effect. Not to mention Eden packs in bisphenol-A free cans, with only sea salt and water. Check this company out! http://www.edenfoods.com/about/