Black Bean Soup

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What You Need

  • 2 tablespoons olive oil
  • 1 large onion, chopped
  • 3 stalks celery, chopped
  • 4 carrots, chopped
  • 8 cloves garlic, chopped
  • 1/4 cup chili powder
  • 2 tablespoons ground cumin
  • black pepper to taste
  • 8 cups vegetable broth
  • 4 (19 ounce) cans black beans
  • 2 cups whole kernel corn
  • 1 (28 ounce) can crushed tomatoes

How You Make It

Note: You need a food processor for this recipe

Since I've forsaken land animals for a more plant based diet, the humble Black Bean has taken on a greater significance in my life. And what a bean it is! Low in fat as well sodium and cholesterol-free. Not only that, a single serving of black beans provides 118 percent and 84 percent of my daily dietary fiber and protein requirements respectively. And I could go on but I won't, suffice to say they're good for you in many ways.

It's a cold and damp night so warm Black Bean Soup and some fresh baked bread is on the menu. I haven't made a soup in a long time and I was leery at first because I generally consider soups to be time consuming to prepare. But I was pleasantly surprised by this recipe, both in how easy it was to prepare and how quickly it was ready to eat.

Now I should say right away that I made a large amount because I wanted a lot of left-overs and you could easily half this recipe if you're not as big on left-overs as me. In fact most normal people would half this recipe.

So lets get started. Begin with chopping your veggies, 4 Carrots, 1 large (or 2 small) Onions, 8 cloves of Garlic & 3 stocks of Celery.

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Now put some Olive Oil in a pan, throw in everything you just chopped and saute it for a good 5 minutes. Keep up on the stirring because you don't want anything to burn but you want to have them cooked a bit, in particular the carrots.

Just before you're done sauteing, season with 3/8 to 1/4 of Chili Powder and 1 to 2 tablespoons of Cumin.

The original recipe called for the higher amounts but I held off a bit because I didn't want it to be too hot. I found the lesser amounts that I used were good as they added a lot of flavor but didn't overpower the soup.

Oh yeah,...don't forget to add some pepper as well.

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Now while I was preparing this soup, I was also drinking wine which I blame for causing me to forget to take the pictures I planned to take.

So if I wasn't drinking wine, I would have taken a picture of my Black Beans being rinsed with lots of water.

Whether or not you're drinking wine while you're reading this, you still need to rinse your Black Beans.

Now that your veggies are sauteed, dump them into a big pot along with 8 cups of Vegetable Broth and HALF of your RINSED Black Beans (2-19oz cans in my case)

Bring this mixture to a boil and let it boil while you continue onto the next step.

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Now get your food processor out and blend up the other half of the Black Beans and the can of crushed Tomatoes until the mixture is smooth.

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Dump this Black Bean / Tomato mixture into the pot with the rest of your soup

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Reduce the heat to medium and simmer for 15 minutes.

I also found a bag of nearly empty mixed veggies in the freezer at this point and decided to throw them in as well.

Why not I figured, the more veggies the better.

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That's it! 15 minutes later you're ready to eat a good hearty healthy soup.

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