Black Bean Soup
Ever since I started this 30 day soup blogging challenge, my daughter Melanie has been pestering me for black bean soup. I don’t always have the 3 hours needed to make my favorite Bean Cuisine’s black bean soup, This version relies on canned beans and can be whipped up in under an hour.
Easy Black Bean Soup
1 tablespoon olive oil or coconut oil
1 large onion, finely chopped
3 or 4 cloves garlic, finely chopped
4 1-pound cans black beans, drained and rinsed *
Juice of 1/2 lemon
1/2 teaspoon ground cumin
1/2 teaspoon dried oregano
2 tablespoons finely chopped fresh parsley
Sea Salt and fresh ground black pepper, to taste
4 cups water
Optional toppings: scallions, thinly sliced, sour cream, or guacamole, crushed tortilla chips
Heat the oil in a large soup pot. Saute the onions over moderate heat until translucent, 3 or 4 minutes. Add the garlic and saute until the onion is lightly golden, another 3 or 4 minutes.
Add the remaining ingredients, except the toppings, along with the water, and bring to a simmer.
Mash some of the beans with a potato-masher, just enough to thicken the liquid base of the soup. Cover and simmer gently but steadily for 10 minutes.
Serve hot topped with one or two of the optional toppings.
Serves 6 to 8.
* Canned beans by Eden Foods are BPA free.
