This soup was delicious! I didn’t think this soup was that spicy, which is saying something. I honestly would recommend adding some more of the red pepper flakes. Even though this is soup, it almost was like a delicious bean dip; we had organic white tortilla chips to scoop up the soup. This was easy to make and easier to eat. This will definitely be made again.
This soup does make a lot, but it can keep to about 4 to 5 days and it freezes well. I am sure this will make some great left overs.
My college roommate asked if this could be done in a slow cooker and I wasn’t sure, but I would try putting all the ingredients in to the slow cooker and slow cook it for about 6 hours.
I am still not the best at food photography, so hopefully the photos that don’t scare you away.
E N J O Y
- 2 tablespoons olive oil
- 2 medium yellow onions, chopped
- 6 garlic cloves, pressed or minced
- 4 ½ teaspoons ground cumin
- ½ teaspoon red pepper flakes (use ¼ teaspoon if you’re sensitive to spice)
- 4 (15-ounce) cans of black beans, rinsed and drained
- 4 cups low-sodium vegetable broth
- ¼ cup chopped fresh cilantro (optional)
- 1 to 2 teaspoons sherry vinegar, to taste, or 2 tablespoons fresh lime juice
- Sea salt and freshly ground black pepper, to taste
- Optional garnishes: diced avocado, extra cilantro, thinly sliced radishes, tortilla chips…
- Heat the olive oil in a large Dutch oven or soup pot over medium heat until shimmering. Add the onions a light sprinkle of salt. Cook, stirring occasionally, until the vegetable are soft, about 10 to 15 minutes.
- Stir in the garlic, cumin and red pepper flakes and cook until fragrant, about 30 seconds. Pour in the beans and broth and bring to a simmer over medium-high heat. Cook, reducing heat as necessary to maintain a gentle simmer, until the broth is flavorful and the beans are very tender, about 30 minutes.
- Puree about 4 cups of the soup in a blender until smooth (beware the steam that escapes from the top of the blender, it’s very hot). Return the pureed soup to the pot, stir in the cilantro, vinegar/lime juice and salt and pepper, to taste.
- Top with garnishes and serve.
- 3 celery ribs, chopped fine
- 1 large carrot, peeled and sliced into thin rounds