We’re Cooking: Black Bean Soup


We had some of the delicious avocado cream and cilantro oil from our cooking adventure last weekend so I decided to make a soup that could utilize the two condiments, adding a delicious pop of flavor to each bite. Gary loves black bean soup, so here is my take on one….and note, this one is spicy.

Recipe:

Black Bean Soup with Avocado Wasabi Cream and Cilantro Oil
Ingredients:
2 tablespoons olive oil
3 15 oz cans black beans, drained and rinsed well
1 red onion, chopped
3 cloves garlic, chopped
2 carrots, chopped
3 whole chipotle in adobo sauce, with about a tablespoon of the adobo sauce
2 teaspoons ground cumin
1 teaspoon cinammon
1 teaspoon garam masala
3 cups chicken stock
2 tablespoons fresh chopped cilantro
1/2 cup tomato juice
1 tablespoon Worcestershire sauce
Salt and pepper
Cilantro Oil
Avocado Wasabi Cream

Preparation:
Heat the oil in a large soup pot over medium heat. Add the onions and carrots, stirring to coat with the oil.  Cook for about 5 minutes to start them softening.  Add the garlic and chipotle with adobo sauce and season generously with salt and pepper.   Cook for another 5 minutes.  Add the beans, dried spices, Worchestershire and tomato juice, stirring to incorporate the flavors.  Cook for about 3 minutes, then add the chicken stock and cilantro, bring to a boil then simmer for 20 minutes.  After the soup has simmered and the flavors have married well use a food processor or immersion blender and pulse the soup until smooth.  Simmer until ready to serve. When ready to serve ladle a heaping spoonful into a bowl, top with a drizzle of avocado wasabi cream and the cilantro oil.

One thought on “We’re Cooking: Black Bean Soup

  1. Pingback: We’re Cooking: Snow Day Soup | Red Wine with Breakfast

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