chefsarah.ca

Ingredients:

• 2 cans (540ml each) black beans, drained and rinsed, or 450g dried beans, soaked overnight and cooked
• 1 onion, chopped
• 2-3 cloves garlic, minced
• 1 carrot, diced
• 1 celery stalk, diced
• 1 can of diced or whole tomatoes
• 4 cups vegetable or chicken broth
• 1 teaspoon cumin
• 1/2 tap dried coriander
• 1 teaspoon hot paprika
• 1/2 teaspoon cayenne pepper (adjust to taste)
• 1 tsp Mexican oregano
• 1 bay leaf
• Salt and black pepper, to taste
• 2 tablespoons olive oil
• Juice of 1 lime
• Fresh cilantro and green onions leaves, for garnish
• Shredded cheese of your choice- old cheddar is good.
• Sour cream or Greek yogurt, for serving (optional)

Instructions:

1. Give your dried beans a check over and remove any that are broken, discoloured, or shriveled as they can alter the flavour of your soup. Cover with at least 4 times as much water as you have beans and soak overnight.
2. The next day, pour off the soaking water and give the beans a rinse. Put in a large pot and cover with 10cm of water. Simmer over medium heat for 45 minutes. Test the beans to ensure they’re cooked, and then strain your beans and set aside.
3. In a large pot, heat the olive oil over medium heat. Add the chopped onion and cook for 2 minutes. Add the minced garlic and cook for another minute.
4. Add the spices to the pot. Stir and cook for a minute to toast the spices and release their flavours.
5. Add the carrots and celery and cook a few more minutes, stirring to coat everything in the spices.
6. Add the drained black beans, tomatoes, and stock to the pot. Stir to combine.
7. Bring the mixture to a gentle simmer.
8. Let the soup simmer for about 20-25 minutes, allowing the flavors to meld together.
9. Remove and discard the bay leaf.
10. Use an immersion blender to partially blend the soup. This will create a thick and creamy base while leaving some beans and vegetables intact for texture.
11. Season the soup with salt and black pepper to taste. Squeeze in the juice of a lime to add a bright and tangy note.
12. Let the soup simmer for an additional 5 minutes to allow the flavors to fully meld.
13. Ladle the soup into serving bowls. Garnish with shredded cheese, fresh cilantro leaves, green onion, and a dollop of sour cream or Greek yogurt if desired.

Notes:

• Adjust the amount of cayenne pepper based on your preferred level of spiciness.
• You can also customize the soup by adding other vegetables like corn or zucchini.
• For a creamier texture, you can blend the soup further until smooth.
• I like serving mine with tortilla chips.
• Avocado, corn, feta, sliced jalapeños, and fried tortilla strips are also great topping choices. Get creative with it!