The Best Black Bean Soup?
The Best Black Bean Soup: A Flavorful Journey to Latin America
Looking for a hearty, flavorful soup that’s both satisfying and good for you? Look no further than our Best Black Bean Soup! This recipe is a celebration of Latin American flavors, perfect for a cozy weeknight dinner or a vibrant lunch. It’s surprisingly easy to make, packed with nutrients, and incredibly versatile. Forget those bland, watered-down soups – this one is bursting with depth and character.
We’ve taken the classic black bean soup and elevated it with a careful blend of spices and a simple technique that results in incredibly tender beans and a rich, velvety texture. The subtle heat from the jalapeños is beautifully balanced by the earthy cumin and coriander, while the bay leaves and oregano add a fragrant aroma that will fill your kitchen.
What makes this Black Bean Soup so special?
- No Pre-Soaking: That’s right! This recipe skips the overnight soaking, saving you valuable time without compromising on flavor or texture.
- Depth of Flavor: The combination of spices and the slow simmering process create a complex and satisfying flavor profile.
- Versatile & Healthy: Black beans are a fantastic source of protein and fiber, making this soup a nutritious and filling meal.
- Pickled Onions: The optional pickled red onions add a bright, tangy counterpoint to the richness of the soup.
Serving Suggestions:
This soup is delicious on its own, but it also pairs well with a variety of toppings and sides. Try garnishing with a dollop of sour cream or Greek yogurt, a sprinkle of chopped cilantro, or a squeeze of lime juice. Serve with a side of warm crusty bread or tortilla chips for dipping.
Frequently Asked Questions:
Q: Can I use canned black beans?
A: While you can, we highly recommend using dry beans for the best flavor and texture. Canned beans often lack the same depth of flavor and can become mushy during cooking.
Q: Can I adjust the spice level?
A: Absolutely! Feel free to adjust the amount of jalapeño peppers to your liking. You can also remove the seeds and membranes for a milder heat.
Q: Can I make this soup ahead of time?
A: Yes! This soup actually tastes even better the next day. Store it in an airtight container in the refrigerator for up to 3 days.
Q: Is this soup vegan/vegetarian?
A: Yes, this recipe is naturally vegetarian and vegan. Just ensure your stock is vegetable-based.
Q: What kind of stock should I use?
A: We recommend a mild vegetable or chicken stock. Using a flavorful stock will enhance the overall taste of the soup.
Get ready to experience the best black bean soup you’ve ever tasted! This recipe is a guaranteed crowd-pleaser and a wonderful way to bring a little bit of Latin American warmth to your table.
The Best Black Bean Soup
Ingredients
- 2 tablespoons olive oil
- 2 medium carrots, peeled and chopped
- 2 medium onions, peeled and chopped
- 4 cloves garlic, minced
- 1 cup red wine
- 2 medium jalapeño peppers, seeded and chopped
- 1 tablespoon cumin
- 1 tablespoon ground coriander
- 1 pound dry black beans (do not soak)
- 2 quarts mild vegetable or chicken stock
- 1 tablespoon dried oregano, preferably Mexican
- 2 bay leaves bay leaves
- 1 teaspoon salt
- 1 teaspoon pepper
- to taste red wine vinegar
- 1 small red onion, peeled and thinly sliced For Pickled Onions
- to taste salt For Pickled Onions
Instructions
- Heat olive oil in a large pot over medium heat. Add carrots and onions and cook until softened, about 5-7 minutes.
- Add garlic and cook for another minute until fragrant.
- Pour in red wine and bring to a simmer, scraping up any browned bits from the bottom of the pot.
- Add black beans, stock, oregano, and bay leaves. Bring to a boil, then reduce heat and simmer for 1-1.5 hours, or until beans are tender.
- Remove bay leaves. Season with salt and pepper to taste. For pickled onions, combine sliced red onion with salt and let sit for 10 minutes.
- Serve hot, garnished with pickled onions (optional).
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