You probably wouldn’t expect “Yoga Journal” to have recipes in it. You’d be wrong. And why not? What you put into your body, whether it’s oxygen or food all plays into your overall health. This recipe is from the June 2012 issue of “Yoga Journal” and it’s similar to other black bean soup recipes I’ve made. You can compare this recipe to the recipes for Erin’s Black Bean Soup and Auntie Bonnie’s Black Bean Soup. There are a lot of similarities between black bean soup recipes. Which just goes to show you that starting with a simple recipe is best. Then you can manipulate it and really own the recipe as YOURS. And honestly, that is the best feeling in the cooking world, at least in my opinion.
Black Bean Soup
2 tablespoons olive oil
1 onion, diced
2 garlic cloves, minced
1 red bell pepper, diced
1 green bell pepper, diced
2 teaspoons ground cumin
6 cups cooked black beans (1 pound dried), or 4 14.5-oz. cans
5-6 cups water
1 tablespoon tomato paste
salt and pepper to taste
low-fat plain yogurt, to garnish
1. In a large soup pot over medium heat, add the olive oil and onion and saute 5 minutes.
2. Add the garlic and bell peppers and cook till the bell peppers have softened, stirring occasionally.
3. Stir in cumin till well incorporated.
4. Add the black beans, water and tomato paste.
5. Bring to a simmer and reduce the heat to medium low. Cover the pot and cook for about 20 minutes, stirring occasionally. If you feel the mixture is too thick, add more water as you see fit.
6. Remove the pot from the heat and mash a bit with a potato masher.
7. Season with salt and pepper and serve, garnished with a bit of lowfat plain yogurt, if desired.