stark (![[info]](http://l-stat.livejournal.com/img/userinfo.gif){kind=small} sravenk) wrote in ![[info]](http://l-stat.livejournal.com/img/community.gif){kind=small} food_porn,@ 2008-04-24 22:07:00 |
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Black Bean Soup
I love black bean soup because it's a nice vegetarian soup that makes a hearty and tasty meal. Also, pretty! So I documented my recipe with photos and thought I would share it here. It's a vegan recipe as well, for any vegans out there, except for the part at the end about how I like to eat it with sour cream. I do find that something such as Tofutti Sour Supreme makes a good vegan substitute for that, though.
Click on any photo to enlarge it.
Start off by gathering the following ingredients:
1 - 2 Tbsp olive oil
2 stalks of celery
1 medium sized onion
2 carrots
1 bulb of garlic (or however much you are comfortable with--apparently I like lots)
2 jalepeños
2 cans of black beans (I used canned because I can't be bothered to make them from scratch, but if you want to do so, just make sure you add a little extra salt to make up for it)
4 Cups of soup stock (I use vegetable stock but you can use what you want)
2 tomatoes
1 Tbsp oregano
1 tsp paprika
1 Tbsp cumin
2 Tbsp chili powder
A bunch of shakes of cayenne (this is up to you, depending on how hot you like your soup)
Salt to taste
1/2 Cup cilantro
2 limes
Step 1: Dice up the celery, onion, carrots and garlic and sautée in oil in a large soup pot. The size of the chopping is only relevant inasmuch as you are concerned about how fast it cooks; this is a puréed soup, so it won't matter in the end.
Step 2: While those sautée, chop up your tomato and jalapeño. Mmmm, pretty!
Step 3: When the vegetables in the pot are softened and the onions transparent, throw the tomato and jalapeño in. Stir these around over the heat for one minute. This will help to take the spicy edge off of the jalapeños if your taste buds aren't accustomed to spicy foods.
Step 4: Throw in the beans and stir them in to the mix.
Pretty!
Also add your spices....
And the soup stock.
Step 5: Let the soup simmer for about 20 minutes or so, or until the vegetables are soft and cooked. Taste for salt and adjust as needed. Then add your cilantro. Mmmm, I love cilantro. Remove the soup from heat immediately.
Step 6: Ladle soup into a food processor and purée it a bit at a time. I always put the puréed soup into a big bowl that I can use to put the leftover soup into the fridge afterwards.
Step 7: Cut the limes in half and, saving a slice or two for garnish, squeeze the juice into the puréed soup and stir it in.
Step 8: Prepare your garnishes. Personally, I am a fan of lime, cilantro leaves and diced tomatoes.
Step 9: Ladle your soup into bowls, arrange garnishes as you wish and serve!
It's nice with sour cream and nacho chips as well (obviously not pictured here). Yum!
I love black bean soup because it's a nice vegetarian soup that makes a hearty and tasty meal. Also, pretty! So I documented my recipe with photos and thought I would share it here. It's a vegan recipe as well, for any vegans out there, except for the part at the end about how I like to eat it with sour cream. I do find that something such as Tofutti Sour Supreme makes a good vegan substitute for that, though.
Click on any photo to enlarge it.
Start off by gathering the following ingredients:
1 - 2 Tbsp olive oil
2 stalks of celery
1 medium sized onion
2 carrots
1 bulb of garlic (or however much you are comfortable with--apparently I like lots)
2 jalepeños
2 cans of black beans (I used canned because I can't be bothered to make them from scratch, but if you want to do so, just make sure you add a little extra salt to make up for it)
4 Cups of soup stock (I use vegetable stock but you can use what you want)
2 tomatoes
1 Tbsp oregano
1 tsp paprika
1 Tbsp cumin
2 Tbsp chili powder
A bunch of shakes of cayenne (this is up to you, depending on how hot you like your soup)
Salt to taste
1/2 Cup cilantro
2 limes
Step 1: Dice up the celery, onion, carrots and garlic and sautée in oil in a large soup pot. The size of the chopping is only relevant inasmuch as you are concerned about how fast it cooks; this is a puréed soup, so it won't matter in the end.
Step 2: While those sautée, chop up your tomato and jalapeño. Mmmm, pretty!
Step 3: When the vegetables in the pot are softened and the onions transparent, throw the tomato and jalapeño in. Stir these around over the heat for one minute. This will help to take the spicy edge off of the jalapeños if your taste buds aren't accustomed to spicy foods.
Step 4: Throw in the beans and stir them in to the mix.
Pretty!
Also add your spices....
And the soup stock.
Step 5: Let the soup simmer for about 20 minutes or so, or until the vegetables are soft and cooked. Taste for salt and adjust as needed. Then add your cilantro. Mmmm, I love cilantro. Remove the soup from heat immediately.
Step 6: Ladle soup into a food processor and purée it a bit at a time. I always put the puréed soup into a big bowl that I can use to put the leftover soup into the fridge afterwards.
Step 7: Cut the limes in half and, saving a slice or two for garnish, squeeze the juice into the puréed soup and stir it in.
Step 8: Prepare your garnishes. Personally, I am a fan of lime, cilantro leaves and diced tomatoes.
Step 9: Ladle your soup into bowls, arrange garnishes as you wish and serve!
It's nice with sour cream and nacho chips as well (obviously not pictured here). Yum!
