Spicy Black Bean Soup

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Spicy Black Bean Soup

 

 

An easy hearty supper soup that goes together quickly,

thanks to the canned black beans. Laced with the

Caribbean flavors of lime and cayenne pepper, this

delicious soup is guaranteed to stick to your ribs, as

Mother Goddesses like to say.

 

1 - 2 Tbs. extra virgin olive oil

1 large red onion, diced

5 garlic cloves, minced

1 14 oz. can Mexican-style cut or diced tomatoes

2 cups vegetable broth

1/2 - 1 cup water, as needed, to thin

4 1 lb. cans black beans, drained, rinsed

juice of two limes

1/4 cup dry sherry

1 tsp. cumin

1/8 to 1/4 tsp. cayenne pepper

1 tsp. dried cilantro

2 Tbs. chopped fresh parsley

sea salt and freshly ground pepper, to taste

2 cups cooked Texmati or Basmati rice

chopped chives or scallions, and lime wedges for

garnish

 

In a heavy soup pot, heat the olive oil over medium

heat and sauté the

onion for 5 minutes. Add in the garlic and stir,

cooking for 3 minutes.

Add the tomatoes, broth, 1/2 cup water, black beans,

lime juice, sherry,

spices and herbs. Stir together and mix well. Turn up

the heat and bring

to a high simmer. Cover and lower the temperature to

medium heat, simmering for 10 minutes. Check to see

if you need to add more water to thin. Continue to

slow simmer on low heat for 10-15 minutes.

 

To serve, ladle soup into soup plates, and spoon a

scoop of cooked Texmati rice into the center of the

bowl. Garnish with chives or chopped scallions and a

wedge of lime. A warm wedge of Cinnamon Cornbread

offers a slightly

sweet accompaniment to the spicy black beans.

Serves 4.

 

 

 

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Language is an expression of thought. Everytime you speak, your mind is on

Parade Exodus 20:8-11 & Hebrews 4:9

 

 

 

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