Spicy Black Bean Soup (Vegan)
Staple soup common in Central America and Mexico. Especially good with fresh cilantro. Can also use or mix with red or pinto beans. Serve with rice and beans.
Yield: 4 Servings Ready in 30 minutes
91 people trying soon
Verified by twojocks
|1/2 mediumOnion; chopped|
|1 stalkCelery; chopped|
|1/2 mediumRed Sweet Pepper; chopped|
|1 smallPlum Tomato; chopped|
|2 clovesGarlic; peeled, crushed and chopped|
|1 tspCoriander Seed; ground|
|1/2 tspCumin Seed; ground|
|2 leavesBay Leaf; ground|
|1/4 tspBlack Peppercorn; ground|
|1 podNew Mexico Chili Pepper; cut and ground|
|2 tbspFresh Cilantro; chopped|
|1 canBlack Beans|
Spicy Black Bean Soup (Vegan) Preparation
Use a spice grinder (spare coffee grinder) to grind whole spices and chili peppers. And use a stick blender to blend soup in the pan.
In pot, brown chopped onions, 5 min. While onions are browning, with a spice grinder, grind the whole cumin seeds, bay leaves, oregano and chili pepper pod. To the pot with onions, add the chopped celery, red pepper, tomato, garlic and ground spices, and saute an additional 5 minutes. Result should be a colorful mix of vegetables with wonderful spicy aroma.
Add black beans, can juices, and water. Bring to boil, turn down heat and simmer, 20 min. Remove from heat and let cool down. While still warm, use stick blender to partially blend, so that soup is partially creamy and still has some whole beans and chopped vegetables. Garnish with fresh chopped cilantro.
Proportion is important. Too much vegetables, or not enough beans, and soup will be watery, not starchy, and not filling. Should have roughly equal volume of vegetable and beans. Don't use stock, unless you made yourself, and know the spices add right flavor. Bad stock can make the soup muddy. Can add the canned bean juice. Cooling before mixing helps flavors mix and settle.
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Spicy Black Bean Soup (Vegan) Reviews
Favorite I make at least once a week.
2 years, 5 months, 4 days, 7 hours, 34 minutes ago