Since living in the US, I’ve come to love food with TexMex or Southwestern flavors. Because of this, black beans have become a staple in my pantry. I’ve found that if I keep them on hand, when either time is short, or I’m feeling fatigued, I will always be able to whip up a tasty nutritious meal — think vegetarian chilies, or an easy nourishing soup like this one. With few ingredients and a lot of flavor, this black bean soup is just the kind of meal that was a godsend when I was in treatment. And it says a lot about how tasty this particular soup is that it has stayed a favorite fast meal post cancer. Try it!
1. 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.
2. 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.
3. 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.
Ann's Tips and Tricks
Dark green poblano peppers are slightly spicy. They can be found in many supermarkets and in Hispanic markets. If you can’t find poblano peppers, use either 1 medium jalapeño, or if you don’t like spice, use a green cubanelle orItalian frying pepper instead.
In wintertime, instead of fresh beefsteak tomato use 1 cup of canned diced tomatoes instead.
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