With all the rich foods of the holidays – ham, cookies, rum cake…oh the rum cake! – we needed to lighten things up tonight. So I thought I’d try making a black bean soup.
I found this Black Bean and Vegetable Soup recipe on All Recipes (it had great reviews), and tweaked it a bit. I cut down on the veggie broth (reviews said it was way too much), added an extra can of beans (pinto as it was all I had on hand), used roasted diced tomatoes with garlic and I didn’t have chili powder so I used red pepper. And if it matters, one can of black beans was a Trader Joe’s cuban black beans (already seasoned so I didn’t rinse them much).
Even cutting down the broth it was still a little too runny. I’m thinking that next time I’d add some rice to thicken it up. And yes, it was a little too spicy for me, but it was so yummy. And let’s face it, with enough sour cream, nothing is too spicy!
And no photos as I’m not a food blogger here 😉
- 1 tablespoon butter or vegetable oil
- 1 onion, chopped
- 1 clove garlic, minced
- 2 carrots, chopped
- 1 teaspoon red pepper
- 1 teaspoon ground cumin
- 3 cups vegetable stock
- 2 (15 ounce) cans black beans, rinsed and drained
- 1 can pinto beans
- 1 (8.75 ounce) can whole kernel corn
- 1/4 teaspoon ground black pepper
- 1 (14.5 ounce) can diced tomatoes
- a sprinkling of pepper flakes
- In large saucepan, heat oil over medium heat; cook onion, garlic, and carrots, stirring occasionally, for 5 minutes or until onion is softened. Add chili powder and cumin; cook, stirring, for 1 minute. Add stock, the beans, corn, and pepper; bring to boil.
- Reduce heat, cover, and simmer for 30 minutes or until carrots are tender.
- Puree with an immersion blender or save one can of beans to blend/puree with the tomatoes
- Serve over rice, with sour cream & a sprinkling of jack cheese