Recipe of the Week: Black Bean Soup
I’m going to be honest with you: I’m not much of a soup fan. Rachel went through a phase of obsessing over soups this month, so I knew I would be asked to make soup for the Recipe of the Week blog. I went with something super-basic that I think we can all love. I was shown an awesome recipe for black bean soup on Vegan Piggy’s website and knew that I should give it a shot. What I really wanted was a burrito with black beans, so having black bean soup was the next best thing. I scaled down the recipe to make just one or two servings, but if you’re looking to feed a whole gang, I recommend going with the original recipe. Shall we get the party started?
Black Bean Soup
1 can black beans
1/4 can diced tomatoes
1 Tbsp. olive oil
1 clove garlic, minced
1/4 red onion, diced
1 carrot, peeled and chopped
1/4 cup vegetable stock
Pinch chopped fresh herbs (cilantro, parsley, etc.)
Pinch each: cumin, chili powder, paprika
Salt and pepper, to taste
- Place half the can of black beans and the diced tomatoes in a food processor and process until smooth.
- In a medium-size saucepan, heat the oil over medium heat and add the garlic, onion, and carrot. Cook for 5 to 7 minutes.
- Add the beans, tomatoes, vegetable stock, chopped herbs, cumin, chili powder, and paprika and simmer over low heat for 15 to 20 minutes, stirring occasionally.
Makes 1 to 2 servings
Dip your spoon into a delicious cup of black bean soup and have a great meal!