Black Bean Soup
This hearty black bean soup is a perfect dish for a cold winter day.
- 1 onion, chopped
- 2 cloves garlic, minced
- 2 15-ounce cans of black beans, rinsed
- 1 ½ to 2 cups water
- ½ teaspoon chili powder
- ½ teaspoon paprika
- ½ teaspoon cayenne (optional)
- ½ teaspoon cumin
Saute the onions and minced garlic in a 1/4 cup of water in a nonstick saucepan. Once the onions have become translucent, place the onions and garlic in a large stockpot. Add the rinsed beans, water, and spices. Simmer over medium heat, stirring occasionally. Taste-test the soup after 20 minutes and remove from heat once the beans are cooked to your liking.
For a slightly different taste, add frozen or fresh vegetables such as chopped carrots, kale, or broccoli.
I whipped this up this morning, and I had a few things to mention, based on my own experience with the dish. First, absolutely use the optional cayenne pepper. I couldn't imagine this soup without it; it adds a bit more flavor to what could potentially be a pretty bland soup. Second, when you go to the store to buy cumin, don't come home with curry powder. I did. Because I'm dumb. I can't read labels properly. (Look for the next vegan recipe: Something using curry powder!) Lastly, the recipe calls for a whole onion. I would probably half that, unless you just have smaller onions than I do. I used one whole this morning and it came out a bit onion-heavy. Don't get me wrong, it was still amazingly good, but I think it could definitely do with just a half to three quarters of a mid-range onion.
Thanks again to the Compassionate Action for Animals website for the use of the recipe.