Black Bean Soup with Roasted Red Pepper, Cumin and Cinnamon


Black bean soup is easy to make, even using dry beans, if you use the quick soaking method. This recipe cooks the beans three times, adding in lots of flavors along the way.

Black Bean and Vegetable Soup Ingredients
Black Bean and Vegetable Soup Ingredients

Vegetables and Black Beans in a Pot
Vegetables and Black Beans in a Pot

Black Bean Quick-Soaking Method In a heavy pot, add 2 cups of dried black beans, cover with water, and bring to a boil. Then turn off the heat and let them soak for 30 minutes. Rinse and drain.

Add Tomatoes, Onions and Herbs
Add Tomatoes, Onions and Herbs

Prepare the Flavorful Black Bleans Chop up 1 carrot, 1/2 onion, 1 stalk celery, and 2 cloves garlic, into large pieces, and then process into small pieces in the food processor. Use a little water if needed. Put the vegetables and black beans into a large pot, along with 1 bay leaves, 1/2 tsp cumin, 1/2 tsp pepper, 1/2 tsp chile powder and 1/2 tsp salt. Cover with water, and bring to a boil. Then turn down the heat and simmer, with a lid on, for 1 1/2 to 2 hours. When the beans are soft to the teeth, drain this mixture.

Roast a red pepper on your stovetop or bbq. Peel the charred skin off under cool running water, and remove the seeds. Julienne the pepper. Grate 1 1/2 tsp orange peel (about 1 orange). Juice 2 oranges. Heat olive oil in a heavy saucepan under medium high heat, and add the pepper, 1 chopped onion and 1 whole, seedless jalapeno. Saute about 5 minutes, then add 4 cloves of chopped garlic and a tsp each of chili powder, cumin and cinnamon. Add your bean mixture, 2 cans of diced tomatoes and 1/2 the orange juice. Also add about 3 cups vege (or chicken) broth – enough to just cover the ingredients. Add salt to taste. Allow this to cook at medium heat for about 15 minutes. Then stir in the orange peel and orange juice and let simmer for another ten minutes.

If you want, use an immersion blender or food processor to make the soup into a puree.

Black Bean Soup with Yogurt and Cilantro
Black Bean Soup with Yogurt and Cilantro

Serve with a dollop of plain yogurt or sour cream, and chopped cilantro. Corn bread made in a cast iron frying pan is also delicious on the side.

Ingredients

  • Black Beans
  • 2 cups dried black beans
  • 1 small carrot
  • 1 celery stalk
  • 2 cloves garlic
  • 1/2 onion
  • 1 bay leaf
  • 1/2 tsp cumin
  • 1/2 tsp pepper
  • 1/2 tsp salt
  • 1/2 tsp chili powder
  • Soup
  • 2 oranges
  • 1 red bell pepper
  • 1 jalapeno
  • olive oil
  • 2 cups chopped onions
  • 4 cloves garlic
  • 1 tsp chili powder
  • 1 tsp cumin
  • 1 tsp cinnamon
  • (2) 14.5 ounce cans diced tomatoes
  • chopped cilantro
  • plain yogurt or sour cream

Published by

Seattle Foodshed

Gardening, foraging, exploring and cooking. Time for a delicious adventure.

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