This recipe is adapted from the cookbook "The Cancer-Fighting Kitchen" Second Edition by Rebecca Katz with Mat Edelson. I used a few shortcuts and omitted one ingredient from the original recipe (kombu . .not available in my local grocery store). I've always enjoyed a good bowl of black bean soup - so I hope you enjoy this recipe as much as I have!
Rockin' Black Bean Soup
Serves 6
Ingredients:
1 15 oz Can of Black Beans (drained)
2 Tablespoons Extra Virgin Olive Oil
2 Cups Diced Yellow Onion
Sea Salt
1 Large Red Bell Pepper, Diced Fine
1 and 1/2 Teaspoons Chopped and Seeded Jalapenos
1 Tablespoon Garlic Minced
1 and 1/2 Teaspoons Dried Oregano
1/2 Teaspoon Ground Cumin
1/2 Teaspoon Ground Cinnamon
8 Cups Vegetable Broth
4 Cloves Garlic, Smashed
1 Cinnamon Stick
1 Bay Leaf
2 Teaspoons Lime Juice (optional)
Corn Tortilla Strips (optional for garnish)
Cilantro (garnish)
Sour Cream (garnish)
Step 1: Heat the olive oil in a soup pot over medium heat. Add the onions and a pinch of salt and saute until the onions are translucent. Add the red bell pepper, jalapeno, minced garlic, oregano, cumin, cinnamon and 1/4 teaspoon of salt. Saute for about a minute. Add in 1/2 cup of the broth to deglaze the pot and cook until the liquid is reduced by half.
Step 2: Add the remaining 7 and 1/2 cups of broth, black beans, smashed garlic, cinnamon stick and bay leaf. Bring to a boil over high heat - then reduce to a simmer. Partially cover and let simmer for 1 hour.
Step 3: Using a slotted spoon, remove and discard the cinnamon stick and bay leaf.
Step 4: Remove half the black beans and set aside in a bowl.
Step 5: In batches if needed, puree the soup and beans the remained in the soup pot in a blender or food processor until smooth. Return to the soup pot, add in the reserved beans and reheat if needed. Taste and adjust seasoning - add additional salt if needed. If desired, add lime juice.
Step 5: To serve, garnish with tortilla strips, cilantro and sour cream.
No comments:
Post a Comment