Black Bean Soup

This soup is  flexible depending on your taste, your mood, and what you have around.  I like mine cooked in my enameled cast iron pot but you can cook it in any good soup pot.  You can eat it as a soup or you can  cook it down to a thicker version for a delicious plant-based taco filling. Either way it is a great dish to make a day or two ahead.   Here goes my basic recipe (but really, it changes every time I make it):

Ingredients:

1 lb dry black beans (Prepare ahead, according to package directions, cooking liquid reserved)

2-4 Tablespoons Olive Oil

1 white onion, chopped

2 Tablespoons garlic, minced
1 stalk celery, chopped
1 jalepeno pepper*, minced

1 poblano pepper*, minced

2 fresno red peppers* , minced

4 Tablespoons cumin (I know it seems like a lot, do it anyway)

Salt & Pepper (to your liking)

2 cups chopped tomatoes

1-2 cups tomatillo salsa

2 cups fresh or frozen corn 

 

*A note on peppers:  this obviously depends on your flavor preference.  If you don't want it spicy at all I would recommend an anaheim pepper and/or bell pepper  instead of the jalapeno and reds.  If you want to heat it up you can do serranos or even an habanero.  Mix it up and see what you like; you can always err on the side of mild and serve with spicy salsa on the side)

 

Garnish options:

 

Cilantro

Freshly Squeezed lime juice

Avocado

Salsa

Fresh chopped tomatoes

Fresh chopped peppers

Tortilla Chips

Grated cheese
Sour cream

1.  Prepare black beans according to package directions (normally requires overnight soak).  Reserve cooking liquid and set beans and liquid aside.

2.  Cover the bottom of your soup pot with olive oil.  When the oil is hot (you can see ripples but it is not smoking) saute onion, garlic and celery for several minutes.  

3.  Add cumin, salt and pepper,  stirring frequently.   Add a little more oil if you need too.  Add peppers and tomatoes,  stirring until the peppers begin to go soft. 

4. Add 1 cup of tomatillo salsa, beans and cooking liquid.  Stir well. 

5. Remove several cups of soup (up to half of the soup) blend and return to the pot.  An immersion blender also works here.  Do not puree.  If more liquid is needed add another cup of tomatillo salsa. 

6. Simmer on low for at least 1-2 hours,  stirring often (depending on your pot, you may have a serious problem with the beans sticking to the pot and burning,  do not let this happen). Add a little water if needed.

7. 15-20 minutes before eating stir in the corn and remove from heat.  Note: I often make this in the morning, or even a day ahead,  and I let it just hang out in my pot on the counter all day.  Its okay to do this and lets the flavors develop even more.

8.  Garnish and eat!