It’s still pretty cold outside. Make this black bean soup and it will keep you warm. It has a nice kick to it and is full of flavor!
Black Bean Soup
Source: Cook’s Illustrated’s The Science of Good Cooking, adapted
Yield: 4 cups
1 ½ tablespoons olive oil
1 cup finely chopped large onion
½ cup finely chopped carrot
½ cup finely chopped celery
1 teaspoon salt
3 cloves garlic, minced
¼ teaspoon red pepper flakes (optional)
2 ¼ teaspoons ground cumin
2 15 ounce cans black beans, rinsed and drained well, reserve 1 cup
2 cups vegetable broth
- Heat oil in a pot over medium-high heat until shimmering.
- Add onions, carrot, celery and salt and cook, stirring occasionally, until vegetables are soft and lightly browned, 12-15 minutes.
- Reduce heat to medium-low, add garlic, pepper flakes and cumin and cook, stirring constantly, until fragrant, about 3 minutes.
- Stir in beans and vegetable broth.
- Increase heat to medium-high and bring to a boil. Then reduce heat to low and simmer, uncovered, stirring occasionally, to blend flavors for 30 minutes.
- Remove from the heat and let it cool.
- Add it to a blender and blend until it’s smooth.
- Transfer it to a bowl and add the reserved beans.