How to Make Black Bean Soup when it is chilly in Philly
It is cold here on the East Coast, and a perfect time to make soup
Last week, I made a delicious sausage soup, which is out of this world, but I just found an old recipe that I have not made in many years, so I thought I would share the Black Bean Soup Recipe first, as the Sausage soup is in my head
Black beans, carrots, celery, a large onion, and seasonings are simmered into this hearty soup. Bring out the delicious flavors with a splash of lime juice and a spoonful of yogurt, if desired, at serving, but it is not necessary
Ingredients
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2 tablespoons olive oil
1 large onion, diced
- 1 carrot diced
- 2 stalks celery, diced
3 cloves garlic, minced
1 teaspoon ground cumin
1/2 teaspoon chili powder (optional)
1 can (14–15 oz) diced tomatoes, with juices
3 cans (15 oz each) black beans, drained and rinsed
3 cups vegetable or chicken broth
Salt and black pepper, to taste
Juice of 1/2 lime (optional)
Instructions
Heat olive oil in a pot over medium heat. Sauté onion until soft, about 5 minutes.
Add garlic, cumin, and chili powder; cook 2 minutes until fragrant.
- (I also add cilantro and ginger, but that is my taste)
Stir in diced tomatoes (with juices), black beans, and broth.
Bring to a boil, then reduce the heat and cook, uncovered, for 30–45 minutes.
(Blend partially or entirely, depending on your preferred texture) I like mine chunky
Season with salt, pepper, and lime juice. Serve hot.
Tip: I also like to add a can of sweet, drained corn
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I also add that if the soup tastes slightly acidic from the tomatoes, add a small pinch of sugar or an extra splash of broth to balance it.
I made this during the Ice Storm and added McCormick's taco seasoning, which turned out fantastic.
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