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Black Bean Soup #401709 11/25/13 10:55 PM
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Jaya Offline OP
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Alice,

Here is the Black Bean Soup recipe you requested on the other thread:

1/2 lb dried black beans
2 small/medium onions, chopped
2 small/medium carrots, chopped
1-2 small/med stalks celery, chopped
2-4 cloves garlic, minced
approx. 20 oz good-quality canned tomatoes
2 tsp ground cumin
salt and pepper to taste
1/2 - 1 bunch fresh cilantro, chopped
water to desired consistency
oil - optional

Soak beans overnight. Drain, rinse, and cook. (I cook them in the crockpot, so I don't have to fuss with foaming beans overflowing the pot. I also cook a whole pound of beans, and then I freeze half for another use).

Cook onions, carrots, celery, garlic, tomatoes, water to desired consistency, cumin, salt, and pepper together till veggies are softened. Add the beans, and simmer for a while to let flavors blend. Stir in cilantro, and remove from heat. Let sit a few minutes, covered, before serving. (This lets the cilantro wilt a little)

If you are using oil, then you can either start by sauteeing the veggies in the oil a bit, or you can just add the oil to the pot along with everything else.

I don't add much water because I like mine pretty thick, almost like a stew.

I don't add anything to make it hot, but obviously you can add cayenne, or any kind of hot peppers, if you like hot food.

It's a very simple recipe with few ingredients. The trick to getting it to taste good, in my experience, is using good-quality canned tomatoes that really have flavor. Also, cooking the beans yourself rather than using canned. I usually throw in an all-natural no-salt vegan boullion cube, too, if I have one around. (I like the "Rapunzel" brand). If you have your own homemade veggie stock, that would be even better, I'm sure.

Last edited by Jaya; 11/25/13 10:59 PM.
Re: Black Bean Soup [Re: Jaya] #401710 11/25/13 11:02 PM
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Alice Offline
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Thanks so much Jaya! It sounds good and nutritious as well! I will try it.

I agree about canned tomatoes. Do you have a special brand which you like?

To be clear, after you have sautéed the vegetables, you add the beans, and then some water?

I also like thick soups.

I will look for the Rapunzel vegan boullion cube. Although I like to make home made chicken stock, I have never made home made vegetable stock, though I should one of these days. Now that I see it next to the Chicken Stock in markets, it makes it too easy to not make my own!

Thanks again,
Alice

Re: Black Bean Soup [Re: Alice] #401743 11/26/13 08:42 PM
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Jaya Offline OP
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I don't really have a favorite brand of tomatoes right now. I used to get some really good fire-roasted ones when I lived in Tucson. The ones I used last week were good, too. They were from Italy (not necessarily a guarantee of quality), and I got them for next to nothing at an Amish salvage store. I know what the label looks like, but I don't know the brand name.

I often make the soup when it's a strict fast day, so I leave out the oil then. If I am sauteeing the veggies in oil first, I would do that for about 10 minutes, then add the tomatoes and a little water, and let it simmer till the veggies are done, then add the beans and cook for a bit longer to blend the flavors. There's no right way to do it, really - lots of variations are possible.

The Rapunzel cubes aren't anything super-special. They're just the best of the all-natural that I've tried. I don't use the veggie stocks in the regular grocery store because they normally contain various ingredients I prefer not to use. There are probably better ones than Rapunzel, but I've kind of settled on that one because it's all-natural, reasonably good, and more affordable than some of the others at Whole Foods.


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