Black Bean Soup
Black Bean Soup
Ingredients
3 cups cooked black beans
1 cup roasted red peppers, small dice
4 shallots thinly sliced
1 leek thinly sliced
4 cloves crushed garlic
1 tsp. ground cumin
1 tsp. dried basil
1 tbsp. tamari
1 umami instant stock sachet or 1 stock cube
3 cups hot water
1 cup fresh or frozen sweetcorn
½ cup fresh coriander, minced
Vegan sour cream
Chopped chives for garnish
Description
Beans are the unsung hero. As Queen of Beans, to have the world fall in love with beans is one of my missions. Black beans are a great source of protein and fibre. They are rich in antioxidants, can help with weight loss and promote gut health. Black beans don’t have a strong flavour of their own, but they do carry other flavours superbly, while at the same time offering a unique velvety texture. Serving sour cream with the soup makes a clever contrast that is appealing to the eye. It’s good to remind ourselves that we do in fact eat with our eyes!
How-to? Steps
Step 1:
Dissolve the umami paste or stock in the hot water and set aside. Warm a little water in a heavy-based pan and sauté the peppers, shallots, leek, and garlic over medium heat for 10 minutes.
Step 2:
Add the cumin, basil, and tamari and cook for a further 5 minutes.
Step 3:
Add the beans and stock. Bring to a boil uncovered. Reduce the heat and cover, simmer for 20 minutes.
Step 4:
Add the corn and coriander and simmer for a further 5 minutes.
Step 5:
Taste and adjust the seasonings. Serve in warmed bowls and add one or two dollops of sour cream. Garnish with fresh chives.
Step 6: Chef Notes
Use organic jarred beans for quickness. If pressure cooking or slow cooking the beans be sure to use the liquid the beans have been cooked in.