Zesty Black Bean Soup

23 Feb

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Ingredients (Serves 4):

  • 2 Cups organic black beans (soaked dried beans or canned, rinsed and drained)
  • 6 Cups water
  • 2 Tablespoons extra virgin olive oil
  • 1 medium organic onion, diced
  • 2 stalks of organic celery, diced
  • 1 medium organic bell pepper, diced
  • 3 cloves organic garlic, minced
  • 2 teaspoons organic ground cumin
  • 2 teaspoons organic ground coriander
  • Salt & pepper, to taste
  • Optional:
    • 1-2 diced chipotle peppers
    • 1 lime, juiced (optional)
    • Grated vegan cheese / vegan sour cream of choice to top (allergy-friendly alternate recipes!)

Bread & soup, is there a more perfect pair?

Directions:

  1. In a large pot on medium-high heat, add your olive oil, onion, celery, garlic, bell pepper, and spices (chipotle pepper if using) and saute for about 5-7 minutes, until your onions become translucent.  Toss in your black beans and saute for an additional 2-4 minutes.  Add your water and bring to a boil.
  2. Once your soup has reached a boil, lower the heat and let simmer for at least 30 minutes (we all know the longer a soup sits, the more developed the flavors are!).
  3. I enjoy my soup creamy, so I whip out my immersion blender and blend until I’m satisfied. Of course, it’s just as delicious if left on it’s own!  Taste a spoonful and adjust spicing as necessary.  I added grated vegan cheese to my oven-proof soup bowl & melted it in the oven before serving; it’s also delicious topped with non-dairy sour cream!
  4. Enjoy eating whole!

This evening, I paired this soup with my quick & delicious flatbread, roasted squash, and a nice big organic romaine salad with my lemon-tahini dressing for a delectable balanced meal!plate

It’s also delicious with fried (corn or brown rice) tortillas, sprinkled with salt, pepper, paprika, and garlic powder paired with my The Big Salad with Quinoa & Balsamic Glazed Peppers

Black bean soup topped with sour cream with a side of spiced fried corn tortillas

Black bean soup topped with sour cream with a side of spiced fried corn tortillas

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5 Responses to “Zesty Black Bean Soup”

  1. uberdish February 4, 2013 at 8:53 pm #

    Mmmmm! This is my kind of meal!

  2. Rochelle @ WheatlessRochelle.com February 4, 2013 at 10:45 pm #

    Yum! I love black bean soup. 🙂

    • eatingwhole February 5, 2013 at 12:07 pm #

      Oh me too! I’ve been having it almost every week (of course changing up spices). Delish in the cold months! Thank you for stopping by 🙂 !

  3. mcsgal February 27, 2013 at 8:26 am #

    I have nominated you for the Liebster Blog Award. To receive your reward, check out this link http://cookingforthechemicallysensitive.wordpress.com/2013/02/27/liebster-blog-award.

Trackbacks/Pingbacks

  1. Leftover Mashup: Perfect Paprika Rice, Black Bean Suace, Hollandaise Drizzle with Roasted Potatoes and Kale | Eating Whole - March 4, 2013

    […] I’ve found this method produces much less food waste, if any.  I had leftovers of my Zesty Black Bean Soup that I’ve already used for two dinners and two lunches and still had leftovers.  I love this […]

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