This is a zesty black bean soup that is very rich and creamy, although no cream has been added. It's a flavourful, healthy and fibre rich meal that can be served with many toppings.
Black Bean Soup
----------------------------------------------------------------
Serves 4 to 6
1 tablespoon olive oil
1 onion, chopped
4 cloves of garlic, peeled and crushed
2 carrots, chopped small
3 stalks of celery, chopped
1 teaspoon ground cumin
2 x 19oz (540ml) cans of black beans, rinsed
1 litre low sodium chicken stock
salt and pepper, to taste
In a large heavy bottomed stock pot, add the olive oil and gently het over medium heat. Add the onion, garlic, carrots, and celery and allow to slightly soften over the medium heat for about 5 minutes. Add the cumin and a bit of salt and pepper, stirring to incorporate, and cook for another minute or two.
Add the rinsed black beans and stock. Reduce the heat to low, allowing soup to simmer, then cover for 30 to 40 minutes. Stirring every 5 minutes or so, to ensure nothing is sticking to the bottom.
Take the soup off the heat and allow to cool a bit. Use a blender to purée the soup in small batches or use a hand blender to do the same.
Serve with plain greek yoghurt, sour cream, chunks of avocado, salsa, corn, or hot pepper rings.
Another full week ahead. Hope everyone is well and staying safe. - JD