This black bean soup recipe is absolutely delicious, which is pretty much all of the recipes that will be shared here at Kid Madison. It is easy to make, quickly gone from the pot and loved by everyone in our home. Because of this, I usually double the recipe and freeze it for a future meal.
It is also a great on-the-go soup whenever you are rushed for time. On a typical day, I fed the children and almost forgot about me. I heated some soup, poured it into a cup, drank and drove.
WHAT YOU NEED
|1 TBSP crushed cumin seeds
1 tsp. dried oregano
3/4 tsp. salt
1 TBSP vegetable or canola oil
1/2 tsp. hot sauce
2 TBSP sherry
32oz. vegetable broth
2 cups water
|2 (15oz.) cans low or no-salt black beans (or 2 cups of black beans that have been soaked)
1 cup chopped carrots
1 cup chopped celery
3 minced garlic cloves
1/2 cup chopped red bell pepper
1 cup chopped red onion
1/4 cup chopped fresh parsely (or 1 TBSP dried)
HOW YOU PUT IT TOGETHER:
Chop onions, carrots, garlic and celery and set aside.
Measure and crush cumin seeds using a mallet or my favorite, a hammer.
Warm the oil in a soup pot over medium heat.
Once the oil is heated, add the onions, carrots, garlic, celery, dried oregano and crushed cumin, and sauteé for about four to five minutes.
Slowly add the water along with the salt, and vegetable broth.
Drain black beans and add to the mixture, and stir well.
Raise the heat.
Once the soup starts to boil, reduce the temperature to low, cover and cook for 35 to 45 minutes more.
Chop bell pepper and parsley, and set aside.
While still hot, place two to three cups of the soup into a separate bowl, and pureé one cup at a time for about 10 to 15 seconds each.
Return pureéd soup to the pot and stir well until blended.
Add the bell pepper, sherry, fresh pasley and hot sauce, and cook on medium heat for another five to 10 minutes.
Serve in individual bowls and top with sour cream and cilantro for added flavor.
RED FLAG SUGGESTION: You may want to allow the soup to cool before placing it in the blender. If you just cannot wait to try this delicious soup, then blend one to two cups at a time. Hot, scalding soup contained and mixed at high speeds can leave marks on the body if escaped. Believe me, this is not a memory you want in your head. Do not ask me how I know.
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