Black beans have a wonderfully sweet flavour and are a super source of protein. Not to be confused with black eyed peas, these beans have glossy skins which are particularly attractive in soups, stew and salsas.
My homemade Black Bean Soup combines the rich flavours of the wonderful beans with the exotic flavours of Mexico and India. I really enjoy this recipe as a lunch dish on a cold winter day .
1 medium onion, chopped
2 stalks celery, chopped
2 medium carrots, chopped
4 cloves garlic, minced
1 Tbsp ground cumin
1 Tbsp ground Turmeric
1 Tbsp Chile powder
1 chopped Chipotle pepper
2 Tbsp extra virgin Olive Oil
3 cans (19fl.oz each) black beans
1 can(19 fl/oz) low sodium chicken or vegetable broth(organic if possible)
1/2 c. water
1 large can (28fl/oz) chopped tomatoes
Put it together
In a large saucepan or Dutch oven, cook and stir chopped onion, celery , carrots, garlic and spices in olive oil till onion is tender, remove from heat.
Add beans, chopped tomatoes and water.
Bring to boil on medium-high heat. Reduce heat to low and simmer for 15-20 minutes more, stirring occasionally. Ladle into soup bowls.
Top with light sour cream and chopped cilantro