Vegetarian Black Bean Soup recipe. This soup is hearty and spicy and great for cold weather. Also budget friendly! Learn the trick to cooking dried beans like a BOSS.
Dried black beans | 1/2 Pound ((((1 cup)))) | |
Oil | 1 Tablespoon | |
Diced onion | 1 Cup (16 tbs) ((((about 1 medium onion)))) | |
Diced jalapeno/Bell pepper | 1/4 Cup (4 tbs) | |
Minced garlic | 2 Tablespoon | |
Ground cumin | 1 Teaspoon | |
Dried oregano | 2 Teaspoon | |
Ground coriander | 1 Teaspoon | |
Ground allspice | 1/4 Teaspoon | |
Fresh chopped cilantro | 1/4 Cup (4 tbs) ((((leaves and stems , plus more for garnish)))) | |
Salt | 1 1/2 Teaspoon ((((to taste)))) | |
Diced carrot | 1 Cup (16 tbs) ((((about 1 large carrot)))) | |
Fresh orange juice | 2 Tablespoon | |
Fresh lime juice | 2 Tablespoon | |
Garnishes | 2 Tablespoon ((((sour cream, diced onion, cilantro, lime wedges)))) |
GETTING READY:
Clean beans and soak in 3 cups of water overnight.
MAKING:
Drain and rinse beans. Keep it ready.
Heat oil in a large pot and sauté onions and jalapenos for 5 minutes or until softened.
Add garlic, cumin, oregano, coriander, allspice and fry for 30 seconds.
Add drained beans, 4 cups of water, cilantro and bring to boil.
Cover with a lid and allow to simmer for 1 hour.
Once beans are cooked well, add salt.
Using an immersion blender, blend the soup until creamy.
Add carrots and simmer again (uncovered) for another 20-30 minutes or until soft.
Garnish as desired.
SERVING:
Serve and enjoy!