CUBAN
BLACK BEAN SOUP
Prep Time: 10 min
·
Cook Time: 40 min
·
Total Time: 50 minutes
·
Yield: Serves 4 - 6
INGREDIENTS
·
black beans, 1 lb. dried or 3 cans
(15 oz.), rinsed and drained (see notes)
·
1 large white
onion, chopped
·
4 garlic cloves,
chopped
·
2 stalks celery,
chopped
·
2 medium carrots,
chopped
·
1 medium red
bell pepper, cored and chopped
·
2 bay
leafs
·
1
tablespoon cumin
·
1 – 2 teaspoons smoked
paprika
·
3
cups water or vegetable broth
·
juice
of one orange + orange halves
·
himalayan salt and pepper to taste
Garnish
·
diced tomatoes
·
onion
·
lime wedges
INSTRUCTIONS
Soak beans: The night before,
rinse beans in colander with cold running water. Pick through and remove any
broken or shriveled beans. Place beans in large pot with 5 or 6 cups water and
cover to soak overnight.
Pre-Cook Beans: Next day, drain
beans and rinse again. Place beans back in pot, add water, bring to a boil and
simmer covered for 1 hour, drain and rinse.
Orange: Juice the orange
and set the juice aside. Reserve the orange halves for the soup.
Cook Soup: To the pot of
freshly cooked beans, add the bay leaves, garlic, cumin, paprika, onion,
celery, carrots, bell pepper, water/broth, orange halves, salt and pepper,
reserving the orange juice for later. Bring to a boil, reduce heat, cover, and
simmer for 40 minutes to one hour, or until beans and vegetables are tender,
stirring occasionally. Add extra water as necessary (I used another 1 cup of
water).
Puree: Once beans are
tender, remove the orange halves and bay leaves. Use an immersion blender to
blend soup to desired consistency. I blended about 3/4, leaving some
chunkiness. You could also use a food processor/blender (this method may take
two batches to complete). Blending is optional, you may like it chunky as is.
Add the orange juice to the pureed soup and cook another 5-10 minutes.
To Serve: Serve alone or over
a bed of cooked buckwheat, farro or brown rice. Top soup with a dollop of Sour Cream, Lime Cilantro Cashew ‘Sour Cream’ or Paprika Cashew Crema. You may also like to
top it with diced onion, tomatoes, bell peppers, avocado, jalapenos, a squeeze
of lime and/or cilantro.
Serves 4 generously, or 6
smaller portions.
NOTES
Canned beans: If using canned
beans, be sure to drain and rinse them well. Put ingredients in pot as in the
instructions for ‘Cook’ but only use 2 cups water to start, bring
to boil and simmer for 40 minutes, or until vegetables are tender. Add more
water as needed. Continue with step 3. You may also decide to saute your
onions, celery, carrots & bell pepper first on medium high heat using oil
of choice for about 5 min before you start with your canned beans.
https://simple-veganista.com/cuban-black-bean-soup-vegan/#tasty-recipes-8951
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