This is The black bean soup I have been making for a while that a lot of you are familiar with. I have just been delinquent in adding a post here. There is a black bean soup recipe that Lori put in, which Ujj keeps reminding me is not the recipe we make. So anyway, here it is.
Ingredients
- 1 can black beans (or 1/2 cup dried beans, soaked overnight, and cooked until done)
- 1/2 red pepper, chopped
- 1/2 green pepper, chopped
- 1 jalapeño pepper, chopped and seeded if you don’t want it too spicy
- 1/2 cup corn
- 1 clove garlic
- 1/2 cup onion, chopped
- 3 cups of vegetable stock, or soaked black bean water
- cumin powder
- cayenne pepper
- salt
- cilantro
Method
1. Heat some oil in a pan, and cook the garlic until soft. Be careful not to brown it. Add the onions and cook until soft. Do the same with the peppers.
2. Add the spices and cook until they are fragrant.
3. Add the black beans and enough stock/water to just cover everything. Simmer on low for about 15 minutes, and then add the corn.
4. Either let it cool and then blend half of it in a blender, or use a stick blender and just blend it enough to still keep some chunks of beans, corn, and peppers.
5. Top with cilantro and cheese, and serve.
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