Black beans are great to keep on hand in your pantry for whipping up a tasty nutritious meal — think vegetarian chilis or an easy nourishing soup like this one. With a few ingredients and... a lot of flavor, this black bean soup comes together in no time.
Heat the olive oil in a heavy bottomed stockpot, over medium heat. Add the cumin seeds and cook for 10 seconds. Add the onions, poblano, red pepper, and a generous pinch of salt. Cook stirring occasionally, until the onion is translucent and beginning to lightly brown, about 15 minutes.
Add the tomato, whole garlic cloves and oregano. Let cook for 5 minutes. Add the black beans (reserving and setting aside ½ cup), and 2 cups of water. Bring to a boil, then simmer for 15 minutes.
Puree the soup, then add in the reserved ½ cup of whole beans. Heat through, taste for seasonings and simmer until ready to serve. Top with a dollop of yogurt, tortilla chips and fresh oregano.
Chef Tips
Dark green poblano peppers are slightly spicy. They can be found in many supermarkets and in Latino markets. If you can’t find poblano peppers, use either 1 medium jalapeño, or if you don’t like spice, use a green cubanelle or Italian frying pepper instead.
In wintertime, instead of fresh beefsteak tomato use 1 cup of canned diced tomatoes instead.
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