Why do that?
- This black bean soup is a full, calming meal in just 15 minutes.
- It uses Pantry booklet and beans in doses, which leads to a minimal preparation with a large payment.
- It makes great remains – cool down for three days or freeze for longer storage.
The soup season is in full swing, and my family is always happy to sit down on something warm and comforting when it gets cold outside. I am always happy when I can throw up an aromatic, nutritious pot of soup in 15 minutes!
Black beans in some form are always a hit with my children, and they enjoy them particularly in this fast and simple soup, which is well stained with roasted cumin, light coriander and a dash of chilipule. We not only had it for dinner at the beginning of this week, but my older daughter asked the remains as her afternoon snack the next day. This is a victory!
The only vegetable preparation is to chop the garlic and onion, and you are welcome to buy proposed purchase if you want to simplify things. Either “Jarlic” or frozen garlic cubes are a good replacement, and most grocery stores are now selling packed onions in the product section in advance.
To cook the soup, you will fry the garlic and onions, then stir in the spices and cook for 30 seconds or something to produce your taste. This step is the key if you make such a quick soup! Then simply add the rest of the ingredients, simmer for a few minutes and you’re done.
Tips for an aromatic but fast soup
A great aroma booster that I include here is a can of fire-roasted tomatoes, preferably the way with green chillies contained in the mixture. Under no circumstances dismiss them before adding them – you want all this liquid quality in your soup.
Oh, and I don’t drain my beans either. This not only saves tidying up, but also finding that the liquid of the beans helps to give the soup body and to give it an additional velvety texture. Depending on the sodium content of your beans (it can vary greatly from the brand to brand) you would like to adjust the amount of salt accordingly.
Since there is so much fluid from the beans and tomatoes in doses, only one cup of broth is required in this recipe. Use vegetable or chicken broth, depending on what you prefer. If you have better than bouillon, bouillon cubes or another broth on your hand, add twice the amount that has been suggested to reconstute it on a cup and to leave out the salt. You get an extra hearty taste that the soup tastes like it is cooked for hours!
Simply recipes / Coco Morante
How I serve this 15-minute soup
When the soup is finished for cooking, you can serve it chunky (as it is), mix silky smoothly or sometimes (my preference) mix for a thicker broth that still has a texture.
Then it’s time for toppings. Really whatever you have would be good on a chilli or a tortilla soup. A dash of sour cream or crema, somewhat crumpled or crumbled cheese, chopped coriander, a cut lime, tortilla chips or strips, cut jalapeños or even pickled onions are great additions.
Cooking mode
(Keep your screen awake)
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2 tablespoon olive oil
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2 Garlic Carnatechopped
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1 small Yellow onionchopped
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1 teaspoon ground cumin
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1/2 teaspoon ground coriander
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1/2 teaspoon Chilli powder
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2 (15 ounces) doses Black beans and their liquid
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1 (14.5 ounces) can Fire -roasted diced tomatoes and their liquid
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1 cup Vegetable broth or Chicken broth
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1/2 teaspoon Kosher saltor taste
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sour cream Or yogurt, chopped coriander, cut jalapeños, pickled red onions, lime wedges, tortilla chips or stripes (optional, for serving)
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Cook the garlic and onion:
Heat the olive oil and the garlic in a medium -sized pot over medium heat. When bubbles around the edges of the garlic appear, add the onion. Fry for about 3 minutes until the onion becomes soft. Add the cumin, the coriander and the chili powder and fry it for another 30 seconds until you are fragrant fragrant.
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Add the remaining ingredients:
Add the black beans and their liquid, tomatoes and broth and stir around to combine. Turn the heat to the medium height, bring the soup to cook, then put yourself low on medium and let it simmer for a few minutes to let the flavors come together. Try the spices and add the salt to the taste if necessary.
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Optional mixing step:
This soup can be served as it is sometimes mixed or mixed completely. Use an immersion mixer to mix it with your preferred consistency.
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Surcharge:
Screen the soup in serving shells. Add your preferred coverings and serve them immediately. Let all the remains cool down to room temperature and then put in a tight lid tank. The soup remains frozen for up to 3 days or up to 3 months. I like freezing individual portions in souper cubes or small freezer load containers and then fitting in the fridge overnight before warming up.
Do you love the recipe? Let’s star and a comment below!
Simply recipes / Coco Morante
| Nutritional information (by portion) | |
|---|---|
| 139 | Calories |
| 5G | Fat |
| 18g | Carbohydrates |
| 6g | protein |
×
| Nutritional information | |
|---|---|
| Portions: 4 to 6 | |
| Amount per serving | |
| Calories | 139 |
| % Daily value* | |
| 5G | 7% |
| Saturated fat 1g | 4% |
| 1mg | 0% |
| 672 mg | 29% |
| 18g | 7% |
| Dietary 8G | 27% |
| Total sugar 3G | |
| 6g | |
| Vitamin C 12mg | 59% |
| Calcium 63 mg | 5% |
| Iron 2mg | 13% |
| Potassium 434 mg | 9% |
| *The % Daily Value (DV) tells you how much a nutrient in a food service contributes to a daily diet. 2,000 calories a day are used for general nutritional advice. | |
Nutritional information is calculated using an ingredient database and should be considered an estimate. In cases where several ingredients are given, the first diet listed is calculated. Side dishes and optional ingredients are not included.
