Quick & Easy Black Bean Soup

This easy black bean soup is where to go if you want a comforting meal with an exotic flavor. I'm not fond of black beans, so I wanted to try something different for my family. I found this recipe from Inspired Taste and followed the instructions to the letter, except I didn't have cilantro leaves.

Black Bean Soup

I used dried black beans, so I soaked the beans overnight. I usually soak my beans for 24 hours; however, black beans do not have to soak that long. 8 hours would be sufficient time. The key to making beans less gassy is to add a piece of ginger while it is boiling. The piece of ginger may be a 1/2 inch. Adding the ginger is not supposed to change the flavor of the food. I also add a whole onion in there too. Adding the whole onion just gives flavor to the beans. I got that little hack from a Colombian friend of the family, and it has never let me down.

HERE'S WHAT I USED:

• 2 tablespoons olive oil

• 1 cup diced onion (1/2 large onion)

• 3/4 cup diced carrots (1 large carrot)

• 1 tablespoon minced garlic (3 cloves)

• 1 teaspoon ground cumin

• 1/2 teaspoon dried oregano

• 1 tablespoon red wine vinegar

• 1/2 to 1 pepper from 7-oz. tin chipotle chiles in adobo

• 1 (15-ounce) can diced tomatoes

• 4 cups vegetable stock

• 1 pack of dried black beans

• 1 bay leaf

• 2 cups diced vegetable roast (OPTIONAL)

I FOLLOWED INSPIRED TASTE DIRECTIONS:

1. Heat the olive oil in a deep pot over medium heat, then add the onions and carrot. Cook, stirring often, until they have softened slightly and smell sweet, about 5 minutes.

2. In a separate skillet brown vegetable roast until golden brown. Once complete pour into a bowl and leave it on the side until later.

3. Stir in the garlic, cumin, oregano, and cook for for 30 seconds. Add the vinegar, chipotle peppers, can of diced tomatoes, broth, black beans, bay leaf and vegetable roast. Bring to a simmer, taste, and then season with salt and pepper.

4. Simmer the soup until the carrots are tender and the broth reduces slightly, about 20 minutes.

5. For a brothy soup (like my photo), serve the soup straight away. For a thicker, more velvety soup, transfer 1/4 of the soup to a blender and blend until smooth. Pour the blended portion back into the soup and serve.

Until Next Time

Simply Jaynae