Black bean soup is a soup that I’ve been thinking about making for a while, and it’s the perfect dish not only for a meatless Monday, but also for the cold evenings that we’ve got up here in Canada.
It’s been snowing here all day, the ground in covered in a blanket of thick white snow, and it’s beginning to look and feel a lot like Christmas. I was deciding between making a baked pasta or a soup, and after I woke up this morning and saw that it was snowing I just knew it would be a soup day. Black bean soup would be perfect, the ingredients are things that everyone should have in their pantry so there is no need to venture out into this terrible cold!
I don’t think that I can say this enough: there is nothing better than a bowl of warm soup to warm you up on a cold winter evening!
Black Bean Soup
Recipe by Lou
1-2 tbsp olive oil
1 stalk celery (chopped)
1 carrot (chopped)
½ an onion (chopped)
2 cloves garlic chopped
¾ tsp cumin
½ tsp oregano
4 cups water (or 2 cups water/2 cups vegetable stock)
½ cup crushed tomato
2 19 oz cans black beans, rinsed and drained
salt & pepper to taste
Chop celery, carrot, onion and garlic.
Heat 1 tbsp of oil over medium heat in a large pot, add celery, carrot, onion, garlic and spices. Cook over medium heat for 4-6 minutes, until vegetables have softened.
Add the crushed tomatoes and cook for a minute before adding the water (or the water/stock). Add in the two cans of black beans and bring to a boil.
Reduce heat, cover and simmer for 25 minutes.
Then remove some of the black beans (about ½-3/4 cup). Using an immersion blender, or regular blender puree the soup. Once the soup is pureed, add the black beans back in.
Serve with a dollop of sour cream on top!
Leave a Review