Black Bean Soup
Servings
4Serving size
1 1/2 cupsThis recipe can easily be multiplied but keeps for only about 48 hours (best to freeze it). Serve with a 2-ounce whole wheat or gluten-free roll.
Ingredients
| 2 tsp. Olive oil |
| 2 medium White onions (diced) |
| 2 clove Garlic, raw (minced) |
| 2 Medium stalk Celery, raw (diced) |
| 4 cups No salt added vegetable stock |
| 2 15 ounce can Canned no salt added black beans (do not drain or rinse) |
| 1 1/2 tsp., leaves Dried oregano |
| 1 tsp.. Ground cumin |
| 1/4 tsp. Salt |
Instructions
Add the onions and garlic.
Cook for 5 minutes until onions are translucent. Stir frequently.
Add the celery.
Cook for 3 minutes. Stir frequently.
Add the vegetable stock, black beans, oregano, cumin and salt.
Simmer, partially covered, over low heat for one hour. Stir occasionally.
Remove 2 cups of the beans and veggies and set aside.
Puree the remaining soup until smooth.
Add the reserved beans to smooth soup, stir, heat gently and serve.
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Special Diet Information
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Lactose
This recipe is safe for those who are lactose intolerant.
Recipe Notes
The key to a great black bean soup is slow simmering while covered or partially covered. Even though the canned beans have been cooked and are already soft, the slow simmering will break them down just enough to make a super smooth and rich soup. Likewise, using the liquid from the canned beans offers added richness.
Setting aside a few cups of the beans and veggies before pureeing gives the soup a bit of texture to go with the silky smoothness of the puree.
The small amount of cumin and oregano is subtle but brings great flavor without overpowering the flavor of the black beans. You can use a lot of different spices in this soup – a bit of smoked paprika, some chili powder, or even a touch of cayenne pepper. Start low and go slow.