Sunday, September 12, 2010

Simple Black Bean Soup ~ You'll make again and again!

Simple Black Bean Soup

It's cool and damp outside, football's on and I can smell the faint aroma of charcoal grills and someone burning leaves - I couldn't have staged a better backdrop for this soup if I tried! The only thing my poor unsuspecting neighbors are missing, is a wafting stream of sauteing onion, carrot and celery twisting its way out of our house straight into their windows!

As promised, here's the Black Bean Soup from last weeks football cookout. I recall the recipe appearing many years ago in Real Simple magazine. I've scoured the web in search of the actual article to no avail. No worries as I've made this simple, delicious, healthy soup so many times...it's one of the recipes I know by heart!

Take this soup to extreme levels by offering the following accoutrement's:

Tortilla chips
Shredded cheese
Sour cream
Chopped scallion
Cilantro
Salsa
Hot sauce
Homemade bacon bits
Slices of lime

This is one I promise you will make over and over again!

Black Bean Soup
from a lost article in Real Simple Magazine, many years ago

INGREDIENTS:
3 15.5 oz. cans black beans, rinsed and drained
4 cups chicken stock
3 tablespoon olive oil*
3/4 to 1 cup onion, chopped
3/4 cup celery, chopped
3/4 cup carrot, chopped
1 scant tablespoon cumin
1 tablespoon tomato paste
Juice from half a lime (use the other half for garnish)
S&P to taste (if needed)

DIRECTIONS:
In a large, heavy pot (with lid), heat olive oil over medium heat, add onion and saute until soft (about 3 minutes). *you could render down some bacon chunks and omit the olive oil for a less healthy soup! :)

Add cumin and stir for 1-2 minutes.

Add carrot and celery and continue sauteing for another 3-5 minutes, stirring often.

Add beans and stir entire mixture for 1 minute.

Add stock, stir and bring to a boil.

Turn down heat to a simmer, cover the pot and cook for 20 minutes.

Remove from heat, remove lid and let sit a few minutes.

Add tomato paste and lime juice, then carefully pulse with a hand blender until smooth or to desired texture (A regular blender can be used too, just add soup in batches then back to the pot.)

Taste and S&P only if needed as sometimes the stock adds plenty of salt!

Serve hot!

7 comments:

Katerina said...

That soup would be excellent with my chicken enchiladas. I love beans.

Mary said...

What a perfect fall soup. I really have to try this. I'm not happy with my current recipes and really would like to have a good one in my roster. I hope you are having a great day. Blessings...Mary

Megan said...

We absolutely love black bean soup in our house! (Although my husband usually dumps in way too much hot sauce.) This recipe sounds delicious!

The Food Hound said...

I have a very similar recipe that I LOVE and make frequently during football season! Isn't it great having a battery of recipes you know by heart? I'm working on that one!

sweetlife said...

great football food, we love to try different recipes and this would be great for sunday football

sweetlife

Miss Meat and Potatoes said...

This looks and sounds delicious. And I can't help but think it'd be a great Halloween party recipe served in little cups with grated sharp cheddar over the top. Thanks for sharing!

laurie said...

We love black beans. This looks like a perfect recipe to try!