As many Brits will know, there’s been a bit of a cold spell here in the UK. As a result I’ve been on a bit of a soup binge. I’ve actually found it challenging to find new soup ideas that didn’t include cream or potato.. I have a tendency to fall back on my favourites like curried butternut squash or sweet potato or potato and leek. Whenever possible I try to make my blended soups “creamy” by adding potato or coconut milk.. Anything other than cream.. Mainly so I feel less guilty if I feel like dunking some bread in.
Although they’re not quite in season I had a lovely Asparagus and Leek Soup the other day (my soup recipes can be found here). I added one medium potato, one celery stick and homemade stock and it was creamy and full of flavor! I also tried a Bacon and Savoy Cabbage soup which wasn’t too bad. It was ever so slightly bitter.. May need to use less cabbage next time.
But for my lunch on Monday I made my version of Black Bean Soup. If you like chilli or Latin American food in general, you’ll like this. Yes it’s a black soup and may not look like your average soup, but wait until you try it! Unfortunately as with most of my soups I don’t exactly measure. Remember to taste taste and taste again! Everyone has different salt and spice tolerances.
RECIPE
For about 4 portions
INGREDIENTS
500g Black Beans (it might say turtle beans)
2 beef stock cubes
1 medium/large onion
2 chorizo sausage links (not smoked)
1-2 bay leaves
cumin
garlic powder or salt
cayenne
chipotle powder (optional)
garnish with chopped tomatoes, feta, coriander and crushed tortilla chips
DIRECTIONS
Soak your beans overnight with enough water to cover it by a few inches. Strain and set them aside.
Remove the sausages from their casing. If you don’t have sausages, chopped bacon would be great too. Add a splash of oil to a medium or large pot (with lid) and let the sausages brown. Meanwhile chop your onion finely. Add it in and let it cook for a couple of minutes with the sausages. Next fold the beans in. Crumble your stock cubes in and add a good few dashes of cumin, a dash of cayenne, pinch or two of salt, bay leaves and then pour in boiling water. Fill up enough water to cover the beans. Bring it to a boil and then let it simmer for about 45 minutes or until the beans are tender. Keep an eye on this. Stir about every 10 minutes and top it with water if necessary. Once it’s done, use a potato masher and just gently crush it all up. Add more water or stock to get it to the soup consistency you’re happy with. Remember to TASTE it! Then top it with fresh chopped tomatoes (I find cherry or grape tomatoes are the best), freshly chopped coriander/cilantro, crumbled feta cheese and tortilla chips. Enjoy!
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