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.