Wednesday, January 19, 2011

Souper Good Black Bean Soup!

made some spicy black bean soup from the latest issue of Everyday Food Magazine (the recipe isn't online yet, so buy the magazine or check out another one that is not really the same, or wait and look it up next month). the ingredients were black beans, onion, garlic, cumin, jalapenos, vegetable broth, and lime juice, and was really good and a little hot.

1lb of black beans soaked overnight. watch out for the black bean water-it stains anything purple!

then start to cook down for about 45 minutes.


cook the onion and garlic in olive oil until golden.

still cookin'

after adding the cumin and jalapenos

to keep from making a splashy mess, i find it easier to use a slotted spoon to transfer the black beans, and then pour the cooking water into the pot.

adding the vegetable stock.

more cooking (about 25 minutes)

pureeing about 2 cups with corn starch.

be careful-hot stuff expands when it gets pureed (or, in this case, ground)

add it back to the pot to thicken up the soup.

then the lime juice. the soup suddenly turned purplish when the lime juice was added.


and while i was chopping red onion (for garnish) and squeezing limes, i went ahead and sliced the rest of the onion and put it in a container with lime juice (as you may have seen me do before). super delish on sandwiches or in a salad.

garnished with cilantro, avocado, red onion, and Greek yogurt. tasty!

2 comments:

  1. How did I miss this recipe in Everyday Food? (My favorite MS publication)

    Totally making this next week - and adapting (no food processor) by using my immersion blender!

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  2. oh, I can't wait for the recipe! I LOVE black bean anything...plus they are SUPER good for you!

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