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Black Bean Soup
Difficulty Level Easy
YIELD Serves 2
There is something about the depths of winter that makes me want to cook stews and soups with a legume base. They are incredibly versatile allowing you to make any kind of international dish, they are filling, making you feel better in the cold. If you have beans in your cupboard, it doesn't matter how much it snows, you'll be able to make a healthy and delicious meal without leaving the house.
Today I made a black bean soup that I made from ingredients from the pantry, which happily includes all kinds of vegetables I canned in the summer. I've been using my canned tomatoes all winter, and recently started using my roasted red peppers. Now that it is February, I've allowed myself to open my pickled asparagus, which I had as a bit of a side dish to the soup and was absolutely fantastic.
I shared a black bean soup recipe with readers a couple of years ago. This is a much simpler soup with fewer ingredients, but still completely delicious. I used up the rest of my spice mix from my Indian butter chicken, but you can use cumin and curry powder if you don't want to mix this up.I used some low fat sour cream as a garnish for this soup, but a slice of toast with a bit of cheese melted on top would make a nice addition, as would avocado or cilantro, which I used on last week's kidney bean soup. If you want a spicier soup, add a little red pepper flakes. Using vegetable stock will keep this soup vegetarian, and leave out the sour cream and it is vegan.
INGREDIENTS
| 1 tbsp | extra virgin olive oil |
| 1 | onion, diced |
| 1 | clove garlic, minced |
| 1 tbsp | spice mix, or 1 tsp cumin and 1/2 tsp curry powder |
| 1 or 2 | tomatoes, or canned tomatoes |
| 1 | roasted red pepper |
| 1 can | black beans, drained and rinsed |
| 4 cups | chicken or vegetable stock |
| salt and pepper to taste | |
| low fat sour cream for garnish | |
PREPARATION:
- In a large pot heat olive oil and add onions, cooking until translucent, about 5 minutes. Add garlic and cook until golden, about 2 minutes. Add spice mix, or cumin and curry powder and stir into onion and garlic mixture.
- Add tomato, red pepper and black beans and stir. Add stock and bring to a boil. Reduce hit and simmer for about 20 minutes. Add salt and pepper to taste.
- Ladle into bowls and add a spoon full of low fat sour cream for garnish
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