Our friend, Chaya Wolman Slain, over at My Kosher Healthy Kitchen offers up this great Vegetarain Black Bean Soup. Delicious, easy and healthy — a perfect combination!
Black bean soup
1 large spanish onion, diced (you can also use 2 regular onions in a pinch)
1 yellow or red pepper, diced
1.5 T. cumin seed (I have used ground cumin when I didn’t have the whole seed)
3 cloves garlic, minced
1 to 3 T. minced canned chipotle peppers (more or less depending on taste. there are at least 2 kosher brands of canned chipotle peppers)
3 cans of black beans, drained and rinsed (feel free to use your own cooked beans. I use a 1 lb. bag of dried beans to sub for the three cans. Also, feel free to substitute a mixture of chickpeas, pinto and kidney beans if you like)
1 28 oz. can diced tomatoes
2 c. water
1/2 bag of frozen corn (optional)
avocado and cheddar cheese, for serving, optional
Saute onion, yellow pepper and cumin seed for about 7 to 8 minutes on medium high heat until onion is translucent. Add garlic and stir for 30 seconds. Add chipotle peppers and stir for 30 seconds. Add beans, tomatoes and water. Bring to a boil, then reduce to a simmer and let it cook uncovered for 30 minutes. Take 2 cups of the soup and put it into a small bowl. With an immersion blender, blend the 2 c. soup until smooth. Add the pureed soup back to the pot. Add the frozen corn and cook the soup for another 5 minutes. Season with salt.
When I serve the soup, I cube some avocado and put some cheddar cheese in a bowl. The kids love to add the avocado or cheese or both to their soup. It also tastes great plain.
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