Black Bean Soup Is Not Pasta - Sweet Potato Chronicles

Black Bean Soup Is Not Pasta

I don't know about you, but this frigid win­ter and my kids' carb addic­tion are gang­ing up on me and forc­ing me — yes, forc­ing me — to sur­ren­der to end­less pasta din­ners. I am help­less against the pasta din­ners! Thank God for chil­dren or we'd have to own up to our bad habits.…

My other post-baby bad cook­ing habit is dulling down recipes so to increase the odds the kids will eat things. Do you do that? I know, I know, I'm dig­ging my own grave with this one.

I'm try­ing to force myself to push it on sea­son­ing so they don't end up as wimps who find onion or gar­lic spicy. It's some­thing I find so unat­trac­tive in adults (even though I'm a bit of a wimp myself) and I can only guess that picky grown ups began as picky kids. But I also like my kids to eat so I like meals that can be tweaked in the final moments to make them more appeal­ing to me and Ben. This black bean soup is based on one from Delia Smith's Win­ter Col­lec­tion. If you don't know her, check her out. A pre-Nigella British cook book author, her recipes are sophis­ti­cated yet fairly sim­ple to pull off.

The kids had the soup plain with some bread; for me and Ben I added a dol­lop of plain yogurt and a spicy salsa. Both black beans and avo­cado are full of fibre, which leaves you feel­ing really sat­is­fied and does your body good.

Black Bean Soup
2 or 3 slices bacon, chopped (optional)
glug of olive oil
1 onion, chopped
3 cloves of gar­lic, minced
2 car­rots, chopped small
2 stalks of cel­ery, chopped
1 bunch cilantro, washed well, stems minced  -  keep leaves for salsa
1 tea­spoon cumin
2 19 oz cans of black beans, rinsed
1 litre con­tainer low sodium chicken stock
pinch of pepper

Salsa

I just whipped this together so I don't have amounts — sorry. But approx:

1/2 ripe avo­cado, diced
1 lime, juiced
1/2 tomato diced
hand­ful of cilantro leaves
1 Table­spoon of olive oil
pinch of chili pep­per, minced (add more if you want more kick)

Method

In a heavy bot­tomed, large pot, sautee bacon pieces in a bit of olive oil over medium heat until they start to crisp up. Add onion, gar­lic, cilantro stalks, car­rots and cel­ery and allow to soften slightly, about 5 min­utes. Add cumin and cook for another minute or 2.

Add rinsed beans and stock. Cover and sim­mer for 30 to 40 min­utes over very low heat. Stir every 5 min­utes or so, just to be sure noth­ing is stick­ing to the bottom.

Chop up your salsa ingre­di­ents while soup is bub­bling away (as gen­tly as pos­si­ble, Delia despises a boiled soup!) and let them sit together in a bowl to let flavours develop.

Take soup off the heat and allow to cool a bit.

Use either a blender to puree in small batches or, do as I did and use an immer­sion blender to make a puree. Check taste. If you're using bacon you shouldn't need any more salt but maybe that pinch of pep­per at this point.

Serve plain or with a dol­lop of plain yogurt and salsa. I like to stir it all together so my bowl of soup is spicier.

  

One Comment

  1. […] Black Bean Soup is just one dish we’ve loaded the healthy bean into. Try it with or with­out the yummy salsa garnish. […]

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