Lanie and Chris's Wedding Blog


Sunday supper club: Black Bean Soup
August 30, 2009, 11:55 pm
Filed under: Uncategorized

This soup is so easy and quick and is made with things I usually have in the house anyway.  Don’t let the long list of ingredients scare you – it’s all normal stuff.  Black Bean Soup is perfect for when you need throw something together in a hurry but still want a hearty, healthy meal.  Add some nice, toasty cheese bread on the side as a bonus.

This recipe makes a lot of soup.  Store it in mason jars (old pasta sauce jars) in the fridge or wait ’til it cools and store it in plastic in the freezer.  Never put hot food in plastic.  It’s gross and I wont be your friend anymore.

1 T sunflower or other high heat oil

1 1/2 cup onions, diced

1 heaping Tbsp ground cumin

1 T dried oregano

1 teaspoon chili powder

1/2 t salt

1/4 t cayenne (more or less depending on personal preference)

1/2 t fennel seeds

1/2cup carrots, diced

1/2cup celery, diced

1/2 zucchini, diced

3 cloves garlic, minced

1 28oz can diced tomatoes (lightly drained)

4 cups vegetable stock

2 14oz cans black beans, drained, rinsed thoroughly

1/2 c chopped cilantro

1/2 c corn (frozen is fine)

1/4 c good olive oil

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Heat oil in a large pot over high heat.  Add onions and cook until they’re translucent – about 3 min.

Add spices and stir to combine.  When the spices start to stick to the bottom of the pan, add the tomatoes and kind of scrape the bottom of the pot to get all the good toasty onion and spice bits off.

Add the veggie stock, carrots and celery and cover the pot.  When it begins to boil, turn the heat down to Med-high and add the zucchini, garlic.  Cover and allow the soup to gently boil until the carrots are tender, but not mushy – about 20 min.

When the carrots are tender, add the remaining ingredients (Black beans, corn, cilantro).  Allow to simmer for a couple minutes, then remove 1 or 2 cups of the soup and blend it, then stir it back into the pot.  This will thicken the soup.  If you have an immersion blender, that’s even better – run it for about 15 seconds.  If you’re using a regular blender, be careful with hot liquid…put a towel over the top.  If you have no blender, don’t stress – it will still be great, just broth-ier.

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VARIATIONS:

No zucchini?  No problem!  Skip it or sub yellow squash or green beans.

Try throwing in a cup of leftover cooked rice from that nasty Chinese food you ordered last night.  Something good should come from that.

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1 Comment so far
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Lanie, the Black Bean soup was awesome! Of course, I made it with some homemade pork broth, you should try it …. oh yeah, right, sorry. Still, mighty fine. Thanks for the recipe.

Comment by Scott




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