Black Bean Soup
Black beans are an exceptional source of vegetable protein as are all beans. This soup is absolutely delicious served on its own or with steamed basmati rice, or tortilla chips and a side of salsa.
3c cooked black beans (2- 15oz cans)
1 large onion, coarsely chopped
2 clove garlic, minced
1t chili powder
1t chipotle powder
1t ground cumin
1/4t black pepper
1/2t cayenne pepper flakes
1 vegetable bouillon cube (or 1T veggie broth powder)
3T extra virgin olive oil
4c boiling water
1t smoked or pink salt, or to taste
Steamed brown or white rice *optional
Bring 6c of water to a boil- in case you need more.
In a large soup pot, add the olive oil and sauté the onions and garlic until golden and soft. Add the chipotle powder, chili powder, cumin, black and red pepper. Sauté for 3-4 minutes and then add the black beans, stirring them into the vegetables.
Add the boiling water and the bouillon cube (or powder). Add the salt in toward the end of cooking and adjust seasonings.
Bring to a boil and reduce heat and simmer for 30-40 minutes.
At this point, the soup is delicious as is or can be pureed to make a traditional smooth soup. I ate this with a heaping scoop of steamed basmati rice in it.
For a smooth soup:
In batches, in a blender or vitamix*, puree the soup. Adjust the seasonings before serving. Add 1c hot, cooked white or brown rice before serving.
*Caution: blending hot liquids can be extremely dangerous. Fill the blender only half way and proceed in batches if necessary.