Blissful Black Bean Soup (Vegan)

“A classic black bean soup featuring crisp savory notes from a dry sherry and tomatoey base.  I like to use a poblano pepper instead a green bell pepper to spice it up a notch.  This is a great recipe to use when you have a few cups of black beans.  It’s simple but not lacking in flavor. Top with a little cilantro or vegan sour cream – Blissful!”

Black Bean soup

Ingredients

  • 1 onion, chopped
  • 2 tablespoons olive oil
  • 1/3 cup celery, (about 2 ribs) sliced lenthwise then in 1/4 dice
  • 2/3 cup carrots (1-2 carrots), sliced lenthwise in quarters, then in 1/2 inch chop
  • 1 poblano pepper or 1 green bell pepper, seeded and finely diced
  • 2 teaspoons fresh rosemary, minced (or 1 tsp dried)
  • 1/2 teaspoon rubbed thyme (or 1 tsp dried)
  • 1 1/2 tsp cumin
  • 3 tablespoons tomato paste
  • 1/4 cup dry sherry
  • 4 cups cooked black beans (about 1 1/2-2 cups dried or 2-3 cans drained and rinsed)
  • 4 cups no-chicken or vegetable broth
  • 2 bay leaves
  • salt to taste

Directions

  1. If using dried beans, soak, rinse and cook black beans until tender.  If using canned, drain and rinse.
  2. In large dutch oven over medium heat, saute onion along with a pinch of kosher salt in olive oil for about 5-7 minutes or until tender and translucent.
  3. Add in celery, carrots, poblano or bell pepper and herbs.  Saute another 5 minutes or so or until veggies are crisp tender.
  4. Add in tomato paste and saute about 2-3 minutes.  The idea is to get the tomato paste to brown a bit on the bottom but not burn.  Add in the sherry to deglaze, scraping the bottom of the pan.
  5. Add the black beans, broth and bay leaves.  Bring to a boil, lower heat to a simmer.  Cover and simmer for about 40 minutes or until veggies are all tender and flavors are melded.
  6. Turn off heat and remove bay leaves.  With an immersion blender, puree about 2/3 of the soup.  Taste for salt and add as needed (see footnote).
  7. Turn heat back to low and let simmer another 5-10 minutes.  Serve with cilantro and vegan sour cream.

Footnote: Feel free to add another 1/4 cup of sherry or teaspoon of cumin.  The flavor can be enhanced quite a bit more with either of these ingredients.

Black Bean soup

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Categories: Beans & Lentils, Recipes, Soup, Vegan

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4 Comments on “Blissful Black Bean Soup (Vegan)”

  1. December 28, 2011 at 12:21 am #

    This sounds like the perfect winter comfort food, and as I’ve never used black beans before I will definitely try this soon! Thanks!

  2. Joe Labriola
    December 28, 2011 at 12:23 pm #

    Nice! I just made beans and tri-color pasta for the week. I’ve been looking for something a bit more lively for this time of year, haha. Thanks!

  3. Toni Berry
    December 29, 2011 at 5:54 pm #

    Another family favorite! David wants me to cook this again!

    • December 29, 2011 at 5:56 pm #

      Toni, you’re just making my days! I love it! Thanks so much for letting me know!

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