Tuesday, March 31, 2009

Quick and Easy Pantry Cooking Day Fourteen: Black Bean Soup

My month of quick and easy pantry cooking posts has come to end. For the final post of this series, I saved my favorite go to recipe, black bean soup. We have this at least every other week, usually when I don't feel like coming up with a new recipe or want something really easy to make. It started as a recipe in the Moosewood Restaurant Cooks at Home cookbook but I have changed it over the years. It is so easy to make and is a filling meal by itself but is great with a scoop of brown rice in it or served with some cornbread.

Black Bean Soup

  • 1 onion, chopped
  • 3 garlic cloves, chopped
  • 1/8-1/4 teaspoon cayenne depending on your taste
  • 2 tablespoons olive oil
  • 1 1/2 teaspoons cumin
  • 1- 28 ounce can crushed, diced or whole tomatoes
  • 1/4 cup water
  • 2- 15 ounce cans black beans
  • cilantro, chopped (optional)
  • vegan sour cream (optional-I use Tofutti brand)
  • salt to taste

Saute onions, garlic and cayenne in oil in a large pot until onions are translucent about 10 minutes. Add the cumin, water and tomatoes (break them up if using whole tomatoes). Cover, bring to a boil then let simmer for about five minutes. Add the black beans. I add them with their liquid but if you prefer, you can drain and rinse them. Continue simmering for 15 more minutes. Puree 1/2 of the soup in the blender or with an immersion blender. Season to taste. Serve with a dollop of sour cream and a sprinkling of chopped cilantro.

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