This black bean soup burbles together just long enough to warm through, and then it’s ready to go, earthy and spicy and faintly sweet. With a green salad on the side, this soup makes a terrific, supper or an easy lunch.
Keyword: avocado, black beans, chipotle, corn, cumin, garlic, red bell pepper, tomato, vegetable broth
720gblack beans rinse, and drain (2 dry cups, 4 pre-soaked cups, or 2 cans of 540 ml each)
1cupcorn kernelsfrozen (160 g or 1 x 199 ml-can, rinsed and drained)
4cupsvegetable brothplus 1 cup to dilute
½teaspoonchipotle powderor to taste
Salt and pepper to taste
For the cilantro sauce
Grated zest and juice of 1 ½ lime
In a large saucepan over medium heat, heat the oil and sauté the onion and garlic for 3 minutes.
Add the red bell pepper and carrot and continue cooking for 5 minutes. Add black beans, corn, broth, cumin, chili, and chipotle. Cover and simmer over low heat for about 50 minutes. Remove the kombu.
In a blender, coarsely blend the soup to obtain a thick texture, keeping some beans and vegetable pieces intact. Add salt and pepper to taste. Meanwhile, in a bowl, mix all the ingredients for the coriander sauce.
Serve the soup in bowls. Garnish with tomatoes, avocado, and cilantro sauce.
Choose the right black beans: Canned black beans are very different from brand to brand. So you have to be choosy and aim right.Cook them to perfection: Also, be aware that canned beans should only be heated briefly; otherwise, you will end up with a sad mush.Bring out the spices' inherent flavors: If you have a small coffee/spice grinder if needed, I suggest you have whole cumin seeds and grind them when you use them to release its volatile oils, aromatic compounds that give the spices their fragrance and flavor.USEFUL TIPSThis soup can also be prepared in the slow cooker. Simmer all the ingredients for 6 to 8 hours, until the vegetables are tender.STORAGEThis soup can be kept for one week in the refrigerator.