Tuesday, January 10, 2012

The Haynes Black Bean Soup Recipe

This recipe is a classic. One night a few years ago I was visiting with some awesome friends and they made it for dinner. I was blown away and of course, got the recipe. It is both cheap and delicious, and can basically feed an army, as I am proving tonight as I make it for the Jewett family.


Black Bean Soup

3 Tbsp olive oil
½ c. chopped onion
2 garlic cloves, minced
1 tsp. ground cumin
¾ c. chopped celery
¾ c. chopped carrot
4 c. chicken or vegetable stock
3 (15.5 oz. each) cans black beans, drained and rinsed
juice from 1 lime
1 T. tomato paste

In large stockpot heat oil, onion, and garlic.  Cook until tender.  Stir in cumin and cook 1 minute.  Add celery, carrots, stock, and beans.  Heat to boiling.  Cook on low, covered for 15-20 minutes.  Stir in lime juice and tomato paste.  To thicken, puree beans and return to pot. (I used a potato masher and just mashed the beans in the soup while still in the stockpot).

Variations on how you can enjoy this dish:

  • with cheese and sour cream on top
  • with smooth guacamole, sour cream, and cheese mixed in
  • over a bed of rice
  • next to or mixed with seasoned diced tomatoes 
  • add diced tomatoes and create a dip for tortilla chips   
  • add chick peas for a more robust taste
  • all of the above? haha 

Note: At first I had no idea what Cumin was, and didnt even have any. But I found it at my local market and as soon as I smelled it I knew exactly what it was! I recommend buying this spice for future dishes. Its very popular in many ethnic cuisines and makes beans, rice, and meat stand out. Dont be afraid of picking some up!

I already had all of the ingredients, but per serving I would say about $1.50. 


1 comment:

Amy said...

Thanks, Alissa! It's a favorite here too--for the taste and the price! :)