Tuesday, November 18, 2008

recipe revisited — quick black bean soup

the following recipe is perhaps one of the tastiest, not to mention quickest and easiest, soups you'll ever make. i posted the recipe for it here, along with two others, quite some time ago but never posted any pictures to go with it. i was prompted to revisit the recipe when i saw it published yet again recently in our daily newspaper. the best part about the recipe is that it uses canned ingredients in order to make it a 'no fuss' recipe — all you need are cans of diced tomatoes, black beans and corn.

with winter well on its way - soups are probably on the minds of many people. this one is full of flavour and healthy, not to mention having almost no bad things (fat!) in it. it is also vegetarian and vegan. of course, you could always throw in some ground turkey at the beginning of the recipe to give it some more protein.

as a note to the recipe, the chili powder used in this recipe is the kind which is sold here in the supermarkets. in other words, it is on the milder side and is a mixture of cumin, coriander, paprika, red chilis, salt & pepper. it is more of a mexican / southwestern type of mixture and NOT an indian one. i add some red pepper flakes to make it a bit hotter but much depends on how hot your mixture is and how picant you like your food.

served with some fresh corn tortillas and guacamole, it makes for a nice and easy lunch or dinner.

quick black bean soup

makes 8 to 10 servings

recipe by anne lindsay


2 tsp olive oil
2 onions, chopped
2 tsp mild chilli powder, or to taste
pinch hot red pepper flakes
1 28 oz can diced tomatoes (or use whole tomatoes & pulse in food processor)
2 c vegetable [or chicken] stock or (2 tbsp stock powder + 2 c water)
1 19 oz can black beans, drained & rinsed
1 1/2 c corn, canned, frozen or fresh
3 tbsp packed, coarsely chopped coriander

salt and sugar, to taste


in a large pot, heat oil over med. heat and cook onions chilli powder and red pepper flakes for 5 to 8 minutes.

add the rest of the ingredients, bring to a boil and lower heat to med-low and cook, covered, for 20 to 30 minutes.

you can puree 2 cups and return it to soup if you want a thicker soup.

stir in the coriander. add salt and sugar to taste & serve.



~M said...

This sounds tasty...do you it would work, tastewise, to eliminate the corn in favor of chopped yellow pepper?

burekaboy — said...

hi ~m - sure, just add it closer to the end so it doesn't go all soft (like at the same time you add the beans, etc. you could probably use diced up yellow or pattypan squash, if you like that. i guess you can't eat corn :(

Rosa's Yummy Yums said...

It looks delicious and so comforting! The best way to fight against the cold!



sari said...

yum! and so easy too, a good choice even here-->believe it or not , the whole country is under snow storms :o , milder where you know, though :))))

Anonymous said...

Thanks, BurekaBoy. This was great - I made it last night. It really packs a punch!

Emily DeVoto, Ph.D., said...

Can I just throw in a jar of salsa? Or would that be over-the-top cheating?

burekaboy — said...

rosa - hi :) it's perfect for the colder weather. a small bowl of it fills you up, too!

sari - nieve en espana?! que absurdo! ;o at least, you don't have to worry about that - only sand! LOL. well, you certainly don't need snow to enjoy this soup! give it a try one of these days; it's good for growing boys, too (he'll kill me! hehe).

hi anonymous - you're very welcome. glad you enjoyed it & thanks for telling me :)) it's one of my favourites, actually. it even gets better the next day after the flavours have time to mingle :)

em - one word: NO!!!! yech! abomination. put in chopped (chunks) of avocado though before you eat it. it's REALLY good that way. buen provecho!