24
Nov
11

Black Bean Soup

This is one of my favorite soup recipes.  Not only is it delicious, but it is also very versatile.  This recipe varies depending on what is in my fridge.   I like serrano peppers because the heat is more consistent than jalapenos.  The “secret” ingredient in this Chickpeas, also known as garbanzo beans.  They are cheaper if you buy them in the bean section as opposed to the international ingredient section.  You could also buy an extra can or two and make some hummus latter.

 

 

Finally, here is the recipe.

2 – Cans of black beans (rinsed)

1 – Can Chick Peas (rinsed)

1 – Large onion chopped

1 – Bell Pepper (your favorite color) chopped

2 – Carrots chopped

2 – Celery stalks chopped

3 – Serrano peppers

4 – Cups water

1 – Good hand full of cilantro

1 – Lime

1 – Tsp cumin

1 – Tsp chili powder

1 – Tsp garlic powder

1 – Tbs kosher salt

1/2 – Tsp black pepper

2 – Tbs canola oil

This is a really simple recipe once you get all your veggies chopped.    I go for about 1/2 inch pieces.  This size isn’t overly important because it will be partially pureed later.

First chop your onions, carrots, celery and bell peppers.  Once you get that done toss them in a large soup pot with the oil over medium high heat and start to soften them up a bit.  I probably let them cook for about 5 minutes or so until they begin to soften (stirring occasionally).  While this is happening I chop up my serrano peppers.  You’ve got to be careful when chopping any hot pepper.  The oils on the inside of the peppers can harm your skin if you don’t wash up properly.  After you finish chopping them toss them into the pot and wash your hands, knife and cutting board.  Don’t put them away because you have to chop the cilantro later.  After another minute or two add all the spices, black beans and chick peas.  Stir to get everything coated with the spices then add the water.  Bring this to a boil then reduce to medium heat.  Cook for about 30 – 45 minutes stirring occasionally.  Once the veggies look nice and soft take it off the heat and use an immersion blender to puree it about 50%.  If you don’t have an immersion blender I strongly suggest you go and get one.  Here is the one I use:

http://www.amazon.com/Cuisinart-CSB-76BC-SmartStick-200-Watt-Immersion/dp/B000EGA6QI

Depending on how chunky you like your soup you could not puree it or fully puree it.  I prefer mine about 50%.  Once this is done check your seasoning to see if you need to add anything.  You can also add some water if it is too thick.  Once it is all cooked, seasoned and pureed add a good handful of chopped cilantro and squeeze the lime in.  Stir well and serve immediately.

I like a dollop of sour cream in mine.


1 Response to “Black Bean Soup”


  1. November 24, 2011 at 1:28 pm

    Yummm…… this is one of my favorite of your dishes!


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