"We love Black Bean Soup! I made a big pot yesterday (while pie making) and we still have a little left to enjoy today, which makes me very happy. I love making this very thick and puréeing the beans. You make purée half or omit this step entirely if you choose. Adjust chili peppers to suit your heat preference. Choose good quality ingredients for best outcome and please choose organic where you are able. Recipe below- and this is very flexible- adjust all seasoning to suit and based on what you have on hand!
Makes about 8 generous servings.
2 cups black beans (I love @rancho_gordo) soaked overnight
1 med onion, chopped
2 stalks celery, chopped
1 med carrot, chopped
1 green poblano or bell pepper, chopped
32 oz vegetable stock
1 heaping Tbs plus one Tsp chili powder
1 Tbs cumin
1/2 tsp cayenne
1 tsp oregano
Juice of one small lime
2 Tbs organic tomato paste (optional- last batch didn't have any)
Sea salt and ground pepper to taste
Fresh Cilantro
Optional: 1 Tbs adobo?, small can green chilis...
In a large heavy bottomed soup pot, sauté onion until translucent and beginning to turn golden. Add celery and carrot continue for a few minutes and add pepper. Add all spices except salt and pepper. Stir to coat. Stir in soaked beans and cover with vegetable stock and add water to cover by an additional inch. Raise heat to high and bring to a boil, stirring occasionally. Allow to boil for about 3 minutes, lower heat to simmer and cover. Allow to simmer for 1-2 hours.
When beans are tender, purée to your liking. Add salt and pepper and adjust seasoning. Return to simmer for about 15 minutes and serve! Top with your favorite vegan option, chipotle crema (my fav) or yogurt, sour cream, crème fraîche, fresh cilantro, ancho chili powder- anything goes!
@maisonmarne @ciaobellabianca @ladolzavita @frouskifrou #f52grams #thenewhealthy #cookcl #Foods4thought, #huffposttaste, #heresmyfood @food, #foodandwine, #glutenfree, #eattheworld, #BAreaders, #nytcooking, #tastingtable, #cookit, #seriouseats #foodphotography #foodgawker #eater #thekitchn #marthafood #beautifulcuisines #buzzfeast #hautecuisines #emdailypic #todayfood #cozysoup #vegetarian #hackingsnacking @madeinnature"
Spicy Chili Black Bean Soup
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Black Bean Soup
Makes about 8 generous servings
Ingredients:
2 cups black beans (I love @rancho_gordo) soaked overnight
1 med onion, chopped
2 stalks celery, chopped
1 med carrot, chopped
1 green poblano or bell pepper, chopped
32 oz vegetable stock
1 heaping Tbs plus one Tsp chili powder
1 Tbs cumin
1/2 tsp cayenne
1 tsp oregano
Juice of one small lime
2 Tbs organic tomato paste (optional- last batch didn't have any)
Sea salt and ground pepper to taste
Fresh Cilantro
Optional:
1 Tbs adobo
small can green chilis
Directions:
In a large heavy bottomed soup pot, sauté onion until translucent and beginning to turn golden. Add celery and carrot continue for a few minutes and add pepper. Add all spices except salt and pepper. Stir to coat. Stir in soaked beans and cover with vegetable stock and add water to cover by an additional inch. Raise heat to high and bring to a boil, stirring occasionally. Allow to boil for about 3 minutes, lower heat to simmer and cover. Allow to simmer for 1-2 hours.
When beans are tender, purée to your liking. Add salt and pepper and adjust seasoning. Return to simmer for about 15 minutes and serve!
Top with your favorite vegan option, chipotle crema (my fav) or coconut yogurt, fresh cilantro, ancho chili powder- anything goes!