Black Bean Soup

Almost every time we have lunch or dinner at Panera Bread, husband will get their black bean soup.  I wanted to try this recipe to see how he’d like it.

The recipe is from Cooking Light, November 2010.

No substitutions were made.

black bean soup 1

Black Bean Soup

1 c dried black beans (about 6 oz)
1 tsp olive oil
1/4 c chopped onion
1 garlic clove, minced
2 1/2 c water
1/2 tsp dried oregano
1/4 to 1/2 tsp ground red pepper
1/4 tsp ground cumin
14 oz organic vegetable broth
4 oz can chopped green chiles, drained
1/4 c tomato paste
3/8 tsp salt

Sort and wash beans; place in a large Dutch oven.  Cover with water to 2 inches above beans; bring to a boil.  Cook 2 minutes; remove from heat.  Cover and let stand 1 hour.  Drain beans.

Heat the olive oil in a pan over med-high heat.  Add onion and garlic to pan; saute for 3 minutes or until tender.  Add beans, 2 1/2 cups water, oregano, red pepper, cumin, broth and chiles; bring to a boil.  Cover, reduce heat and simmer 1 1/2 hours or until beans are tender.

black bean soup 2

Place half of bean mixture in a blender.  Remove center piece of blender lid (to allow steam to escape); secure blender lid on blender.   Place a clean towel over opening in blender lid (to avoid splatters).  Blend until smooth.  Pour pureed soup into a bowl.  Repeat procedure with remaining coup.  I used my immersion blender for this.  Return to pan.  Stir in tomato paste and slat; cook 4 minutes or until thoroughly heated.

black bean soup 3

cartoon-strawberry-9This is a spicy soup!  But in the very best way possible.  Everything blended down gives it a creamy consistency and is perfectly spiced.  Husband was a big fan of this soup and it paired well with our fish tacos for dinner.

ps – photographing dark brown soup in a pot?  kinda boring and not very pretty…