RECIPE: Black Bean Soup

[Guest guest]

substitute vegan cheese for the regular cheese.

 

Recipe: Black Bean Soup

This spicy, garlicky black bean soup is hearty enough to stick to your ribs!

 

 

 

 

Yield

6-8 servings

 

Time

45 minutes + bean soaking/cooking

 

Tools

 

 

skillet wooden spoon rubber spatula blender or food processor Dutch oven or large saucepan

 

Ingredients

 

 

1 T olive oil 3 c chopped onion 2 t cumin 2 t salt 1 medium carrot, diced 10 cloves garlic, crushed 1 bell pepper, diced 5 c black beans, soaked and cooked 1½ c orange juice black pepper cayenne pepper 2 medium tomatoes, diced (optional)

Optional toppings

 

sour cream or vegan sour cream cheddar cheese, grated red or green onion, diced cilantro sliced avocado salsa

 

Directions

Sauté the onion, cumin, salt, carrot, and half the garlic in the olive oil over medium heat, until the carrot is tender. Add the bell pepper and the rest of the garlic and sauté until everything is very tender, about 10-15 minutes. Transfer to the Dutch oven along with the cooked beans. Mix in the orange juice, both peppers, and the tomatoes. Optionally purée some or all of the soup in the blender, then return to Dutch oven.

Simmer over low heat for another 10-15 minutes, add toppings, and serve. If you prefer a thinner soup, add a cup or two of water and simmer until hot.

 

Notes

My favorite combination of toppings is cheddar cheese (added first, so that it starts to melt), sour cream, and red onion. Adapted from Molly Katzen's New Moosewood Cookbook (she calls it Brazilian Black Bean Soup).

Megan MilliganDesert Rose Musings (www.desertrosemusings.com) (parts still under construction)Cal-Neva Animal Rescue (www.desertrosemusings.com/calnevarescue/index.htm)