Thanks to Brian for Thankful Thursday!
I am thankful for our family's continued good health! And I hope our world will soon recover from this horrible pandemic. May our world become a more peaceful place for everyone.
Today's soup is Spicy Black Bean Soup
2 tablespoons extra-virgin olive oil
2 medium yellow onions, chopped
3 celery ribs, finely chopped
1 large carrot, peeled and sliced into thin rounds
6 garlic cloves, pressed or minced
4 1/2 teaspoons ground cumin
1/2 teaspoon red pepper flakes (use 1/4 teaspoon if you’re sensitive to spice)
4 cans (15 ounces each) black beans, rinsed and drained
4 cups (32 ounces) low-sodium vegetable broth
1/4 cup chopped fresh cilantro (optional)
1 to 2 teaspoons sherry vinegar, to taste, or 2 tablespoons fresh lime juice
Sea salt and freshly ground black pepper, to taste
Optional garnishes: diced avocado, extra cilantro, thinly sliced radishes, tortilla chips…
Heat the olive oil in a large Dutch oven or soup pot over medium heat until shimmering. Add the onions, celery and carrot and a light sprinkle of salt. Cook, stirring occasionally, until the vegetable are soft, about 10 to 15 minutes.
Stir in the garlic, cumin and red pepper flakes and cook until fragrant, about 30 seconds. Pour in the beans and broth and bring to a simmer over medium-high heat. Cook, reducing heat as necessary to maintain a gentle simmer, until the broth is flavorful and the beans are very tender, about 30 minutes.
Transfer about 4 cups of the soup to a stand blender, securely fasten the lid, and blend until smooth (never fill your blender past the maximum fill line, and beware the steam that escapes from the top of the blender, it’s very hot). Or, use an immersion blender to blend a portion of the soup. (That is what I would do!!)
Return the pureed soup to the pot, stir in the cilantro, vinegar/lime juice and salt and pepper, to taste. Serve and enjoy!.
Yes, may it be behind us real soon.ReplyDelete
My wife loves black bean soup.
Good health is a wonderful thankful and I do like spicy soups. Thanks for joining our Thankful Thursday Blog Hop!ReplyDelete
Another keeper! Thanks.ReplyDelete
All OF A sudden it is soup day here too. We awoke to 62 yesterday this morning it was 33. We're having Italian sausage with spinach and white bean soup for supperReplyDelete
Wonderful thankfuls, I hope for the same. I love bean soup and that one looks wonderful.ReplyDelete
Peaceful would be ever so nice. I'm not hopeful, but it would be wonderful.ReplyDelete
Oh the soup. Yummy.
Have a fabulous Thankful Thursday. Big hug to you both and lots of loving scritches to Miss Lucy. ♥♥♥
It's wonderful that you are staying healthy, i pray that continues.ReplyDelete
We do love black bean soup here, this one sounds like a winner.
That looks great. Thank you for the recipe. XOReplyDelete
What a terrific recipe! I got to tell you I have printed most of your recipes. I'm sorry I have not commented this week though, sometimes life gets in the way and it has been busy! We hope you all have a marvellousyt happy day!ReplyDelete
Oh on a coo rainy day these recipes are amazing. My SIL Roger hails from the Florida Keys. He is a Cuban food anything kinda guy. Thank youReplyDelete
I love black beans, so this recipe I'm definitely going to save this one. ;)