Cooking Green Recipe
Black Bean Soup
This delicious soup will warm and nourish you. Try it for breakfast, too, with a whole grain muffin or bagel. You can cook the beans in a pressure cooker or use canned. Makes 10 servings.
- 1 T. olive oil
- 1 large onion, chopped
- 1 stalk celery, chopped
- 2 carrots, chopped
- 4 cloves garlic, crushed or minced
- 2 T. chili powder (regular, mild variety)
- 1-3/4 t. ground cumin
- 1/8 t. black pepper
- 1 t. soy-based "bacon" bits, such as Bac-Uns*
- 4 c. vegetable broth OR 4 t. mock chicken broth powder mixed with 4 c. water
- 6 c. cooked black beans, drained, OR 4 15-oz. cans black beans, drained and rinsed
- 1-1/2 c. frozen corn OR a 15-oz. can wholekernel corn
- 1-1/2 c. crushed tomatoes (a 14.5-oz. can crushed tomatoes or a 14.5-oz. can of whole tomatoes whizzed briefly in a blender)
- 2 t. salt
- cilantro for garnish (optional)
In a large saucepan over medium-high heat, sauté onion, celery, carrots, and garlic in olive oil for 5 minutes. Stir often. Season with chili powder, cumin, and black pepper. Stir and cook for another minute. Stir in broth, 3 cups black beans, and corn. Bring to a boil; then reduce to a simmer.
In a blender, whiz remaining 3 cups black beans and tomatoes until smooth. Add mixture to the saucepan, stir, and bring to a boil. Reduce heat to low-medium and simmer the soup, uncovered, for 20-25 minutes. Add salt and adjust seasoning to taste. Garnish each serving with chopped cilantro, if desired.
*Nearly fat-free bacon-flavored bits provide flavor in soups, mashed potatoes, and salads.
Copyright Kay Bushnell