Cooking Each Black Bean Soup

Cooking Each Black Bean Soup

Ingredients:
6 cups cooked black beans (see “Cooking Dried Beans”) or 3 cans (15 ounces each), undrained
2 tablespoons canola or olive oil
1 large sweet onion, chopped
2 cloves garlic, chopped
1 tablespoon chopped fresh thyme
4 cups Basic Chicken Stock or low-sodium store-bought
2 cans (14.5 ounces each) diced tomatoes or 4 large fresh tomatoes, diced
2 teaspoons ground cumin
1 teaspoon ground coriander
½ teaspoon red-pepper flakes

Directions:
Salt and ground black pepper
Yogurt
Chopped fresh cilantro
IF USING dried beans, cook the beans as directed on this page, reserving 1 cup of the
cooking liquid.
Heat the oil in a soup pot over medium heat. Add the onion, garlic, and thyme and
cook, stirring, until the onion is golden, about 8 minutes.
Add the beans (and their liquid), stock, tomatoes (with juices), cumin, coriander, and
pepper flakes. Simmer the soup for 25 minutes to thicken and blend the flavors.
Using an immersion blender or standard blender, puree the soup until smooth. Season
to taste with salt and black pepper. Serve topped with a spoonful of yogurt and a
sprinkling of cilantro.
bread
CHEESE QUESADILLAS
THESE MAKE A GREAT SNACK AS WELL AS AN ACCOMPANIMENT TO SOUP.
Makes 6 servings