Black Bean Soup

Black Bean Soup and the several previous posts (Red Beans and RicePasta e FagioliPotato Chowder) all draw on winter pantry items: canned or tetra packed beans, tomatoes and green chilies; warm spices and fresh staples like potatoes, onion and garlic.  When fresh and locally grown ingredients aren't available,  discover the real power of your pantry.  Cooking from scratch can still be done simply from the pantry stocked with this foundation.  

Fresh

  • onions
  • red peppers
  • green peppers
  • garlic
  • parsley
  • celery
  • carrots
  • potatoes

 

Tetra Packed or Canned

  • Diced tomatoes
  • Black, red, kidney, pinto, white beans
  • Chopped green chilies
  • Vegetable broth



black bean soup

1 onion, chopped
1 red pepper, diced
2 - 15 oz. can black beans, drained and rinsed
1 clove garlic, peeled
1 - 15 oz. can diced tomatoes
2 cups vegetable broth
1/4 cup chopped parsley
1 tsp. cumin
1/2 tsp. hot pepper sauce
1 can chopped green chilies

In a large saucepan, sauté the onion and red pepper until tender, about 5 minutes.  Meanwhile, place 1 can black beans and the clove of garlic in a food processor or blender.  Puree until smooth.  Use a little of the broth to thin, if needed.  Stir the tomatoes, vegetable broth, pureed beans, second can of whole beans, parsley, cumin, hot pepper sauce and chilies into the sautéed vegetables.  Bring to a boil.  Reduce heat and simmer, uncovered,  5 - 10 minutes.