This is a very flavorful soup that is quick to make with ingredients I usually have on hand. The recipe comes from one of my low-salt cookbooks where I have changed a few things.
Black Bean Soup
- just enough oil to saute the onions and celery
- 3 ribs of celery, chopped
- 2-4 onions to taste
- 5 garlic cloves, minced
- 3 (15 oz.) cans no salt added black beans, drained, reserving 1 cup of liquid
- 4 cups low-sodium chicken broth
- 1 (28 oz.) can of no salt added stewed tomatoes, undrained
- 1 tbsp. ground cumin
- 1/4 tsp. cayenne (or to taste)
Comment: All of the ingredients will be processed in a food processor or blender until smooth once the soup has cooked.
Heat the oil in a large sauce pan. Cook the onions and celery for 10 to 15 minutes; add the garlic and cook a few minutes more. Add the beans and the reserved 1 cup of liquid to the sauce pan. Stir in the remaining ingredients and bring to a boil. Reduce the heat and simmer, covered, for 30 minutes. Remove from the heat and allow to cool.
Working in batches, process the soup in a food processor or blender until smooth. Return to a clean pan and heat through.
Serve with a dollop of sour cream or some grated cheese.
Baked tortillas are good to serve with this soup. Cut each tortilla round into 8 pieces, like a pie. Place on a cookie sheet. Rub 1 part oil to 3 parts lime juice on top of each piece. Sprinkle with equal parts of chili powder and ground cumin. You also can leave them plain or sprinkle a tad of salt on top. Or use your imagination!
Bake in a preheated 350°F oven for 5 to 7 minutes. Rotate the pan and cook for an additional 5 to 7 minutes. I used whole wheat tortillas and they seem to brown quicker. You do want them crisp but not too brown.
Recipe by cookingwithauntjuju.com