These beans are rich and creamy, yet lively and full of flavor and, Home-cooked black beans offer far more flavor than canned beans.
It’s for the most part when you include the right seasonings but, you can use canned beans also. Black beans are rich in fiber and plant-based protein and, a fantastic source of folate, thiamin (vitamin B1), phosphorus, manganese, and magnesium.
This recipe requires very few ingredients and, you can pair that up with some flavorful broth and smoky spices and, you’ve got a flavor-packed soup that might confuse a new vegetarian like I was and, it turned out more delicious than those that I ate at restaurants. This stuff is intensely flavorful, super-rich hearty, and meal worthy and serves this with rice.
2 cups chopped jalapeno peppers
1/2 medium carrot, peeled and chopped
3-4 garlic cloves, finely chopped
1 can black beans (1 can = 15oz)
250 ml vegetable broth
1 cup water (more as needed)
a tablespoon olive oil
½ chopped onion
1-2 red for green diced bell pepper
⅕ cup cilantro/coriander, fresh
1.5 tsp cumin
¼ tsp red chili flakes
1 tbsp balsamic vinegar
½ avocado (I added Its optional)
If you are using dried beans, then you need to soak if you are using 1 cup of beans and then immersed it into 1.5 cups of water overnight or for 4 to 5 hours before cooking.
If you want to make this recipe instant so, it’s better to use canned beans that are available in the market.
You want to add more taste into the soup and, you can squeeze a lemon or add a fresh lime juice of one small size lemon instead of vinegar. It gives you a sour and spicy taste personally. I love the combination of this must try it.
Look for sunflower seeds in the bulk bins than shelled. You can only find the skin-on nut. Don’t worry about peeling them (it’s tedious). It’s creamier with hulled seeds but will taste fine nonetheless.
Get a pot and add one tbsp of olive oil to heat it.
Add finely choppedgarlic and thendiced onion cookboth in the pot and let it simmer on low heat for about 7 to 8 minutes.
Then add celery and carrot, then cover it with the lid and cook or until the vegetables soften up.
Meanwhile, cut the bell pep perinto small pieces and add them to the pot.
Rinse and drain the can of black beans.
Squash a few of them with a fork or your hands to give the soup a creamy touch, then throw them into the pot with a bit of love.
Add the vegetable broth to the mix.
Add the garlic, chili powder, cayenne, cumin powder or seed, red pepper flakes, balsamic vinegar, and a bit of salt and pepper. You can easily adjust your seasoning preferences here by using more or less. Let the soup simmer for about 10 minutes.
Then prepare some avocado slices and then make a purey of it and then add into the pot.
If you want to be naughty, finish off the soup with a slice of cheddar.
Taste test – adjust the seasoning, if necessary.
Such an easy recipe, right? Easy soup! Easy is a good thing. If you wanted easy cooking!! You can make you 4-5 good-sized bowls of black bean soup. I hope you’re hungry.
Sliced peppers, spicy chili flakes, fresh chopped parsley, crumbly white cheese, or whatever else you prefer. Hot sauce!
It’s filled with beans and veggies but tastes oh so comforting! This soup has the best of both worlds – tons of filling, fiber-loaded vegetables but SO MUCH flavor that it tastes indulgent. Add some (vegan, if desired) sour cream and tortilla chips for good measure and, you’ve got a balanced dinner that will fill your family up!
It’s the perfect easy meal prep recipe!
I love to make a big pot of this on Sunday afternoon and, then I know my lunches for the week taken care of that. This soup will stay fresh (stored in an airtight container) in the fridge for up to a week.
*You can sub white wine vinegar (+ a few good pinches of salt) for the umeboshi vinegar – however, the ume vinegar brings to ones likely”umami” flavor that other kinds of vinegar don’t.(Find it at whole foods in the Asian section or buy it online).