Black Bean Soup
Something New For Dinner's Scholarship Winner
This recipe is based on a recipe given to me by Rikesh Raichura, Something New For Dinner's 2015 scholarship winner. As usual, I tinkered with his recipe a bit adding more beans and spices, but the basic recipe is Rikesh's. We awarded Rikesh a $1000 scholarship for his essay on How Should We Encourage Smarter Eating? To read Rikesh's thoughtful essay click here.
Healthy, Easy And Inexpensive
We like Rikesh's recipe for a multitude of reasons. It is healthy, vegetable dense, easy to make, inexpensive and can be individually customized with a variety of garnishes. Thank you Rikesh for sharing!
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For This Soup A Food Processor Is Your Friend
I use a food processor to chop the garlic, onions, peppers. A food processor will greatly reduce the time required to make this soup. Start with just the garlic and whirl until it is finely minced. Then add the remaining vegetables and pulse. Do not over chop. The appearance of the chopped vegetables is not critical as the final soup will be pureed. When the soup is done, I puree it in the food processor. For more information on food processors, see my post. If you want a silky smooth finish pureeing in a blender will get you the best results. I like a little texture to my bean soup so the food processor works well for me.
- 1 T olive oil
- 2 medium red onions, chopped
- 1 medium red bell pepper, seeded and chopped
- 1 medium green bell pepper, seeded and chopped
- 3 minced garlic cloves
- 4 t ground cumin
- 2 T chile powder
- 3 15-ounce cans of black beans, drained and rinsed
- 1 T chopped jalapeno pepper, to taste
- 4 cups vegetable or chicken broth
- 1½ t Worcestershire sauce
- 1 handful of cilantro, chopped
- 1 T lime juice
- Salt and pepper to taste
- Tortilla chips
- Diced tomato
- Green onions, chopped
- Shredded cheddar cheese (optional)
- Diced avocado
- Sour cream (optional)
- Heat olive oil in a large pot over medium high heat.
- Saute onions, bell peppers and garlic until softened, about 6 minutes. Add cumin and chili powder and saute for a couple more minutes.
- Add beans, jalapeno peppers, vegetable or chicken broth and Worcestershire sauce. Bring to a boil, cover and simmer on medium low heat for 30 minutes.
- Remove from heat and puree until smooth using a food processor, immersion blender or blender. Stir in lime juice, cilantro, salt and pepper to taste. Serve with bowls of toppings so that everyone can customize their soup to their personal liking.