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.