This is a great detox soup for when you have eaten too much meat, too much bread, and too much wine.
It’s vegan, filled with fiber, and comes together in about 30 minutes.
Better than that…it acutally tastes like none of the above.
It’s rich and hearty and spicy and savory.
Not to mention crazy cheap.
That’s right…it’s black bean soup time.
Black Bean Soup
2 cans black beans, drained
2 cups low sodium or unsalted chicken or vegetable stock
1 onion, 2 cloves garlic, 3 big carrots, all diced
2 tsp. fresh or frozen ginger
4 jalapenos or 2 serranos en escabeche, chopped
2 tbsp. each cumin and coriander
1 tbsp. oil
salt and pepper to taste
cheese, sour cream, and cilantro to garnish
1. Sautee the garlic, onions, carrots, and peppers in an oiled pan over medium high heat for about 10 minutes, or until the onions have turned translucent and the garlic has released its scent. You want the onions to brown and the garlic to turn golden but not too dark – no burning here! 2. Add the stock, seasonings, and one can of the beans. Turn up the heat to bring the mixture to a boil, then bring it down to medium and let it all cook under a lid for about 20 minutes, or until the carrots are super soft. 3. Bring out that immersion blender and whirl it into a smooth paste – add more stock if necessary. Now, add the next can of beans and taste for seasonings. 4. Serve with garnishes.
This looks like mud and tastes like home. Piping hot and creamy, with the kick coriander and the tang of those vinegary preserved peppers. I highly recommend that you de-veganize this by adding some creamy Greek yogurt and some sharp cheddar cheese. My better half perefers some sausage in this, but I think it’s perfect as is. It is so filling and tastes rich, but what is it, really? Some veggies and broth…that’s it!
It almost makes detox look fun.