Mayas Black Bean Soup RecipeTagged in Vegetarian
This is a VERY easy recipe. Prep time is only about 20
minutes. Cook Time varies depending on whether you use a
pressure cooker or conventional pot.
A FEW NOTES: This soup is meant to be pretty smooth. It can
be made smoother or chunkier with little effort. A food
processor for getting a really fine mince on the veggies (I
have a very small one and it works just fine for this) will
be a huge help. You will also need a blender or one of
those hand-held "stick" blenders you can immerse in your
pot. Lastly, you don't need it, but a pressure cooker will
allow you to make this soup in about an hour. I know, I
know-I used to be scared of them too. The new ones are not
like what you remember from your childhood. Get a big one.
You will wonder how you managed without it. Really.
Remove all foreign matter (stones, etc.,) from the beans.
Rinse then completely cover the beans with water and soak
overnight. (This is better than quick soaking because it
helps remove indigestible vegan sugars and almost eliminates
digestive problems.) Drain the old water and place the
beans in a deep pot or pressure cooker. Add 4 cups of
water and the olive oil. Cook beans on medium heat,
covered, until soft (about 1� to 2 hours or just 15 minutes
in a pressure cooker at the high setting). If using a
blender, pour 2/3 of the beans into the blender and puree.
If using the hand blender, remove 1/3 of the beans and puree
the rest. Return all to original pot, add bay leaves and
simmer uncovered, stirring occasionally.
Heat broth in a large non-stick skillet and saute onion,
celery, carrot, cumin, basil, celery seed, cayenne and about
4 minced cloves of garlic until vegetables are tender (10 to
15 minutes). Add this to the beans along with the parsley,
lime juice, black pepper and salt. Add remainder of water
(or more) to thin soup to the desired consistency. Cook
another 15 minutes, stirring occasionally. Add remainder of
garlic, finish cooking with another 15 minutes.
Garnish with vegan sour cream and some bits of green onion.
- 2 cups (one pound) black beans
- 6 cups water
- 2 bay leaves
- � to � cup extra virgin olive oil
- 1 cup (2 medium onions) minced
- 6 cloves garlic
- 2 cups celery with leaves minced
- (3 stalks)
- � teaspoon celery seed
- 1 cup of carrot
- minced or finely grated
- 1 teaspoon ground cumin
- 1 teaspoon dried bazil
- � teaspoon oregano
- � cup fresh parsley
- finely chopped (optional)
- 1tablespoon kosher salt
- � teaspoon fresh ground black pepper
- 1 lime juiced
- 1 dash cayenne (red) pepper (or more to taste)
- 2tablespoon vegetable broth
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