I have been sick for a week now, and last night was the worst. So this morning has been going slowly. Still people need to eat, and frankly, after the excesses of holiday eating, I crave light, healthy, and above all vegetarian, foods. Take-out therefore is a no-no. <gag>
This vegan blackbean soup is so easy to make, particularly if you cheat, as I do, and use canned black beans. It comes together quickly and is eminently satisfying. My husband and daughter adore this soup and want it often.
Spicy Black-bean Soup
4 cans black beans, drained, rinsed, divided into 2 parts
1 medium red onion, finey chopped
1 large garlic, crushed (or more to taste if you like)
1 stalk celery, chopped
1 good size carrot, chopped
2 medium tomatoes, chopped
4 cups Water (+ more as needed)
1 cube vegetable bullion
1-2 chopped hot jalapenos
1 tsp. ground cumin
½ tsp. ground black pepper (optional)
½ tsp. sweet Spanish or Hungarian Paprika (not pictured and optional)
1 tbsp. olive oil
In the olive oil, saute, onions, garlic, celery, carrot, until the onions are nicely glassy and just barely starting to brown.
Add garlic and chopped jalapeños, and stir about for a half minute or so until nice and fragrant.
Add cumin and paprika(if using) and stir about for a half minute or so until nice and fragrant.
Add the chopped tomato and saute for two minutes.
Add water along the vegetable bullion cube and water, and bring to a boil, reduce temperature to medium and add half of the black beans. Simmer until the veggies have softened. Immerse a stick blender and process until chunky smooth. Be careful, if you get splashed it’s hot!
Serve garnished with sour cream or yogurt, chopped fresh onion, cilantro and most definitely a slice of lime. A side of crunchy Tostitos is wonderful with this soup.