When I loved in New York I loved making this soup and when I moved back to Alabama it seemed to go by the wayside, just like most people we began associating our meals with meat and well this soup didn’t have it so it lost its place on the meal rotation. This weekend it made its comeback. After soaking 3 cups of black, straining, and then cooking them, I was left with quite a bit of black bean broth. With some other veggies, fresh herbs, and rice – it made for quite a hearty winter meal.
Black Bean Soup
1 Tbsp extra virgin olive oil
1/2 medium onion, diced
2 garlic cloves, minced
1 small carrot, diced
6-8 cups black bean broth
1 tsp paprika
1/4 teaspoon cayenne
1 tsp cumin
Salt to taste
Pepper to taste
2 tomates, diced
1 bell pepper, diced
1 1/2 cups Basmati rice, cooked
Fresh cilantro
Fresh jalapeño, sliced
Vegan sour cream
Fresh lime wedge
Directions:
Heat olive oil over medium heat. Saute onion, garlic, and carrot until tender. Add broth and spices. Reduce heat and let simmer for about 30 minutes.
Add tomatoes and bell pepper and let cook for 15 more minutes. Add salt and pepper to taste if needed.
In the meantime, cook rice if you have not yet.
To serve add rice, then soup, then top with vegan sour cream, cilantro, jalapeño, and fresh lime wedge.