It amazes me that it took 28 years for me to taste black bean soup, but it did.
If you have a very neat and tidy kitchen, then the prep time for this recipe will be 5 minutes, and total cooking time will be 20-25 minutes. However, if – like me, you are a total mess, add a total of an extra 5 to 10 minutes to locate the cans of black beans you “lost” on your bed while printing the recipe, the can opener that was on top of your fridge rather than in the drawer, and then subsequently losing the recipe itself.
In other words, a normal day in my kitchen.
Thanks to Najwa for posting this on Food.com. Obviously, the following recipe has been vegan-ized, with a few minor modifications.
If you don’t have an immersion blender, or don’t particularly like red bell peppers – throw the pepper, onion and half a can of beans into the food processor and shake it all about. Mince… I mean mince. It will take less cooking time with the red pepper and onions minced.
1 medium onion, finely chopped
2-3cloves garlic, minced
1/2 large red bell pepper, finely chopped
2 vegetable bullion cubes (or your favorite bullion)
1 1/2 cup water
2 15-ounce cans black beans, reduced sodium undrained or regular drained plus some liquid
1 tsp cumin
juice of 1/2 lemon
1 1/2 Tbsp cornstarch
pinch red pepper flakes
Start water boiling and cook onions, garlic, red pepper, red pepper flakes and bullion for about 10 minutes.
Meanwhile, mix cornstarch with about 2 Tbsp water, search for cans of black beans and open them.
Add 1 can beans and cook for about 5 minutes. Use an immersion blender to blend mix.
Add remaining ingredients and cook until soup is desired thickness.
Due to the ease and flavor of this recipe, it instantly has been added to favorites.
Update: March 2012 – we’ve made this recipe literally dozens of times. And it’s always a hit.