Black Bean Soup
serves 4-6
This is a classic and hearty soup -- quick work with canned beans but even better with home-cooked beans. Top the soup with a dollop of salsa, a sprinkling of grated cheese, sliced green onions or cubed avocado.
1 tablespoon vegetable oil
1 large red onion, diced
1 large carrot, diced
1 rib celery, diced
1 clove garlic, minced
1 tablespoon ground cumin
1/2 teaspoon red pepper flakes
3 (15-ounce) cans black beans, rinsed and drained
4 cups low-sodium broth (chicken or vegetable)
3 tablespoons plain yogurt
1 cup chopped fresh cilantro
prep: 10 minutes
total: 35 minutes
Dutch oven
wooden spoon
blender
1. Prep the ingredients. Heat the oil in a large Dutch oven or pot over medium heat. When it is hot and shimmering, add the onion, carrot, celery and a sprinkling of salt and pepper. Cook, stirring occasionally, until the vegetables are soft but not brown, 8-10 minutes.
2. Stir in the garlic, cumin and red pepper flakes and cook the mixture for a minute or so, until the garlic becomes aromatic.
3. Add the beans and stock, and bring to a boil. Reduce the heat to low and simmer until the beans are soft, 10-15 minutes. (For a thicker soup, ladle half the soup into a blender and purée, then stir the purée back into the soup.) Take the soup off the heat and stir in the yogurt and cilantro.
2. Stir in the garlic, cumin and red pepper flakes and cook the mixture for a minute or so, until the garlic becomes aromatic.
3. Add the beans and stock, and bring to a boil. Reduce the heat to low and simmer until the beans are soft, 10-15 minutes. (For a thicker soup, ladle half the soup into a blender and purée, then stir the purée back into the soup.) Take the soup off the heat and stir in the yogurt and cilantro.
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