Black bean soup was never something that I liked in my pre-food intolerance days. I was a stickler for tomato soup, chicken noodle soup, and vegetable soup. Black beans weren’t even on my radar back then.
And when black beans became something more than a passing thought, the soup always seemed to be off-limits {read tomatoes or peppers, or both}.
So I kind of just wrote it off.
That is until I stumbled across an amazingly easy looking recipe in Mark Bittman’s How to Cook Everything: The Basics.
The irony of it all? I waiting so long to try the soup, that I was able to add some of the good stuff back in. Like, red bell peppers! {Feel free to omit if you avoid them. The original recipe didn’t call for it anyway!}
Easy Peasy Black Bean Soup
Ingredients:
- 2 tbs olive oil
- 2 onions, chopped
- 1 red bell pepper, chopped*
- 2-3 cloves garlic, minced
- 1 tbs ground coriander
- 2 {15-oz} cans black beans, rinsed and drained
- 3-4 cups vegetable broth
- 1/2 tsp salt
- 1/4 tsp pepper
- 2 tsp lime juice
Directions:
- Heat oil in a large pot. Add in onions and cook until softened, about 5 minutes.
- Add in bell pepper {if using} and garlic. Saute for another 2-3 minutes.
- Stir in coriander, and cook until aromatic. About 1 minute.
- Add beans and stock {less broth = thicker soup} and bring soup to a boil. Reduce heat and simmer for 10 minutes.
- Turn off heat.
- Using an immersion blender or food processor, puree half the contents.
- Add lime juice, and stir.
- Serve warm.
For your reference:
This recipe is vegetarian and vegan. It is also dairy-free, soy free, wheat free, gluten free, egg free, cinnamon free, and contains no MSG. It can also be made nightshade free by omitting the red bell peppers.
The Epic E-Book
If you're anything like me, you have big, amazing, ambitious dreams.
In this epic e-book, I'll walk you through the ideas and exercises that have transformed my life - and the lives of my clients - and brought those ambitious dreams into being.
