Auntie Bonnie’s Black Bean Soup

Auntie Bonnie's Black Bean Soup

Here’s another fabulous soup recipe from “The Garden of Vegan” cookbook. This one is for a killer black bean soup. Although the recipe says to shove all or half of this into a food processor, I don’t own one big enough to manage that. I personally recommend using a potato masher for this recipe anyway, as it is composed of such lovely colors that some chunkiness is, in my opinion, preferable. Also, the final recipe is a little spicy. Next time I make this I probably won’t make it quite as spicy. It’d be easy to add black pepper if it’s not spicy enough for someone. Also, make sure you have some sour cream to add to the top of the soup. It really makes a great difference. Yum!

Auntie Bonnie’s Black Bean Soup

1 small onion, chopped
2 cloves garlic, minced
1 tablespoon olive oil
1 stalk celery, chopped
1 small red bell pepper, chopped
1 small jalapeno pepper, seeded and minced
2 cups vegetable stock
2 cups black beans (canned or dry…though the dry ones will have to be cooked prior)
1 1/2 cups yams, peeled and cubed
1 teaspoon black pepper (though I used a bit less)
1 teaspoon salt
1 teaspoon red wine vinegar
1/4 teaspoon chili powder
1/8 teaspoon ground cloves
1/2 cup cilantro, roughly chopped (for garnish)

1. In a large soup pot on medium heat, saute the onion and garlic in olive oil till translucent.
2. Add the celery, red pepper and jalapeno. Simmer for an additional 3 minutes.
3. Add the veggie stock, beans, yams, pepper, salt, vinegar, chili powder, and cloves.
4. Bring to a boil then reduce heat to low. Simmer for 10-15 minutes or till veggies are all cooked.
5. Either blend in a food processor or mash with a potato masher.
6. Cook 3 minutes more and serve.


2 thoughts on “Auntie Bonnie’s Black Bean Soup

  1. Pingback: Super Sloppy Mexican Breakfast Eggs « Erin's Adventures in Cooking

  2. Pingback: Black Bean Soup | A Poet in the Kitchen

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