Black Bean Soup
serves 4-6
Recipe from cookthink
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.
ingredients
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
timer
prep: 10 minutes
total: 35 minutes
tools
Dutch oven
wooden spoon
blender
instructions
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.
