black bean soup

I hate soup. Really. My mom will would probably tell you that’s true.

I know you’re probably thinking ‘who could hate soup?’

I just don’t really see the point.

Okay, if I’m being really truthful, I love chicken noodle soup. But mostly just the chicken and noodles – leave the broth. And a love an amazing minestrone soup, with all the fantastic fresh vegetables – just leave the broth. And french onion soup is great, with the crispy cheesy bread on top – please leave the broth.

Theme developing? When I eat, I like food that has substance to it – something I can chew!

BUT… I love this Black Bean Soup! And it’s easy-peasy!! Here’s my take on a recipe for black bean soup:

Ingredients (serves 4 or so):DSC_5332.NEF

  • Bacon – 2-3 strips
  • Onions – 1 medium
  • Garlic – 1-2 cloves
  • 2 tins black beans in water
    (rinse if they’re in salt water, otherwise tip them in, water and all)
  • Chicken stock cube
    (I use low-sodium)
  • Cumin – ¬†1/2 teaspoon
  • Ground Coriander – 1 teaspoon
  • Lime juice to serve
  • Feta & croutons OR sour cream and cilantro/coriander to serve

How to create the yumminess:

1. Chop the bacon, onion, and garlic, and toss into a pan. Cook covered until soft.
2. Add the stock cube and beans. If you have drained the beans, add water to just cover. Add cumin and ground coriander. Simmer for 10 minutes.
3. Blitz the soup until smooth – I just used my hand blender in the pot.
4. Simmer until reduced to desired thickness – mine only took 5 minutes or so.

To serve, drizzle with a bit of lime juice and top with extras. Traditionally, this would be topped with a dollop of sour cream and some chopped coriander/cilantro, but I prefer a bit of crumbled feta and, if you like, a few of your favourite croutons.

Keep any leftovers refrigerated – makes great lunches! Enjoy!