This soup is rich without being too heavy and you can give it a little kick with some fresh peppers
- Large pot
- Knife and board
- Immersion blender (See notes)
- One Garlic bulb minced (7-9 cloves)
- 1 Red onion, minced
- 1 Tablespoon of Cumin
- 1 Tablespoon of Curry powder
- 4 pounds of black beans (either canned or presoaked)
- 16 ounces of Vegetable stock (Two cups)
- Salt and Pepper
- 1 Cup Sour Cream
- 1 Lime, juiced
- Small handful of cilantro finely chopped.
Method of Preparation
- Make sure your beans are ready to go. If you’re using canned beans, don’t bother rinsing them.
- Saute the garlic and onions with a little oil or bacon fat and add a bit of the cumin and curry powder.
- Add the Vegetable Stock and stir
- Add the beans and mix well for a minute
- Reduce the heat to a low simmer and blend til smooth with the hand blender.
- Taste and adjust with salt, pepper, maybe a bit more cumin or some chili powder.
For the Garnish
- Finely chop the cilantro and mix it with the soup cream and lime juice.
- Place the mix into a ziplock bag and cut the tip off the corner and drizzle it over the soup. It’s a nice counterbalance with the heat of the soup.
- Spending $30 on a hand blender might sound like a lot be these things are great for a lot of things like soups and dressing. Plus they’re a lot easier to clean than a blender and don’t take up as much space in a small Kitchen.
- You can pretty much take the basic idea of this and substitute any kind of bean while also playing with the flavor profile. Make a bright red bean soup and season it with Paprika to really bring out the color.
- It’s your Kitchen, get weird.