Super easy to make, hearty, and a meal in itself! The boys love this soup, and although it's 90 degrees, here, I made it.
Serve with cornbread. Also, you can add a can of corn, jalapenos as a topping, whatever you like. It's very flexible.
Recipe from the Moosewood Cooks at Home
Black Bean Soup
10 Sun-dried tomatoes
1 c boiling water
1 1/2 c onions, finely chopped
3 garlic cloves
1 jalapeno chile, minced, or cayenne pepper to taste
2 tb vegetable oil
1 ts Ground cumin
1/3 c Water
28 oz can diced tomatoes
2 cans of black beans (used low sodium)
1 c cilantro, chopped fresh
Additional water
sour cream (used fat-free)
shredded cheddar as topping
Preparation
In a small bowl, cover the sun-dried tomatoes with the boiling water and set aside.
In a soup pot, saute the onions, garlic, and chile or cayenne in the oil for about 5 minutes, stirring frequently, until the onions are translucent. Add the cumin, 1/3 cup water, and the juice from the tomatoes. Break up the tomatoes by squeezing them into the soup pot, or chop them coarsely right in the can and add them to the pot. Cover and bring to a boil. lower the heat and simmer; covered, for 5 minutes. Add the black beans and their liquid, and continue to simmer, stirring occasionally to prevent sticking. Drain and chop the softened sun-dried tomatoes. Add them to the soup and cook for 5 to 10 minutes longer, until the onions are tender.
Stir in the cilantro and remove the soup from the heat. Puree half of the soup in a blender or food processor and return it to the pot. (I use a hand blender. LOVE IT!)
If the soup is too thick, add some water or tomato juice. Reheat gently. Serve each bowl of soup with a dollop of sour cream.
Serve with cornbread. Also, you can add a can of corn, jalapenos as a topping, whatever you like. It's very flexible.
Recipe from the Moosewood Cooks at Home
Black Bean Soup
10 Sun-dried tomatoes
1 c boiling water
1 1/2 c onions, finely chopped
3 garlic cloves
1 jalapeno chile, minced, or cayenne pepper to taste
2 tb vegetable oil
1 ts Ground cumin
1/3 c Water
28 oz can diced tomatoes
2 cans of black beans (used low sodium)
1 c cilantro, chopped fresh
Additional water
sour cream (used fat-free)
shredded cheddar as topping
Preparation
In a small bowl, cover the sun-dried tomatoes with the boiling water and set aside.
In a soup pot, saute the onions, garlic, and chile or cayenne in the oil for about 5 minutes, stirring frequently, until the onions are translucent. Add the cumin, 1/3 cup water, and the juice from the tomatoes. Break up the tomatoes by squeezing them into the soup pot, or chop them coarsely right in the can and add them to the pot. Cover and bring to a boil. lower the heat and simmer; covered, for 5 minutes. Add the black beans and their liquid, and continue to simmer, stirring occasionally to prevent sticking. Drain and chop the softened sun-dried tomatoes. Add them to the soup and cook for 5 to 10 minutes longer, until the onions are tender.
Stir in the cilantro and remove the soup from the heat. Puree half of the soup in a blender or food processor and return it to the pot. (I use a hand blender. LOVE IT!)
If the soup is too thick, add some water or tomato juice. Reheat gently. Serve each bowl of soup with a dollop of sour cream.
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