Black Bean Soup
Description
Made from pantry staple ingredients!
lemmuh
材料
canned black beans (drained and rinsed)
2
yellow or Vidalia onion (chopped)
1 medium
celery (finely chopped)
1 rib
carrot (peeled and chopped)
2 medium
garlic (minced)
3 cloves
extra virgin olive oil
2 tablespoons
kosher salt
one generous pinch
crushed red pepper
1/4 teaspoon
ground cumin
2 teaspoons
ground coriander
1 teaspoon
3 cups
better than bouillon vegetable base
1 tablespoon
dried oregano
1 teaspoon
fine sea salt
1/2 teaspoon
freshly ground black pepper
1/4 teaspoon
lime juice
1 tablespoon
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optional garnishes:
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fresh cilantro (chopped)
■
sour cream
作り方
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1
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Gather all the ingredients.
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2
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Oil in a Dutch oven over medium heat.
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3
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Add onion, celery, carrot, garlic and salt.
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4
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Cook while stirring occasionally for about 10 minutes.
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5
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Stir in pepper, cumin and coriander and cook until fragrant.
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6
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Add beans, water, bouillon, oregano, salt and pepper.
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7
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Increase the heat to medium high and bring to a simmer.
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8
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Scoop the scum from the surface, and discard.
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9
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Reduce the heat, cover, and gently simmer for 20 minutes.
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10
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Uncover and use an immersion blender to blend the soup.
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11
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OR cool off the soup and transfer it to the blender.
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12
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Purée until smooth, then add back to the pot and stir.
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13
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Stir in lime juice and season with salt and pepper to taste.
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14
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Serve.
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コツ・ポイント
You can completely purée half of the soup to add some texture to your soup. You can go either way!
このレシピの生い立ち
Black beans are not only for salads, but are also good for soup. The hint of spice gives you a hearty feeling :)
つくれぽ みんなのつくりましたフォトレポート
lemmuh
