Black Bean Vegetable Soup

I never really found black bean soup appealing. It didn’t look good, it never really tasted good (unless it was topped with so much cheese and sour cream you couldn’t really tell what it was), and I never felt any kind of urge to make it until this recipe.

My throat has been sore pretty much since we got back from Portland and yesterday it was so bad I took the day off work. I felt really guilty leaving the kids with a sub, but since I feel a lot better today, I guess it was worth it. Instead of supervising labs and timing the mile run, my day can pretty much be summed up by this picture:

It’s awesome to be reading a book I actually want to read again, instead of forcing myself to keep reading something I have absolutely no interest in (no, I never finished Everything is Illuminated…I gave up).

So after a highly thrilling day of downing Chloraseptic drops, drinking tea, and falling asleep every 20 pages, I knew I needed a healthy dinner that wasn’t very demanding to cook. This was perfect, and it’s really healthy, too. Cumin, paprika, and oregano are the only spices, but with the vegetables sauteed in the first step, there’s an amazing warmth and depth of flavor. I’m a convert – I LOVE black bean soup now.

And today, I might even try to run again since my weekly total currently stands at an impressive 4.2 miles!

(adapted from Veggie Belly)

1 tablespoon olive oil
1 small yellow onion, chopped finely
2 small carrots, peeled and chopped finely
1 green bell pepper, chopped finely
2 cloves garlic, minced
2 teaspoons cumin powder
1 teaspoon paprika
1 teaspoon dried oregano or Italian seasoning
2 cups cooked black beans, rinsed and drained
4 cups water
Salt to taste
chopped tomato, red onion, and green onion for garnish

Heat the oil in a dutch oven or large, heavy saucepan over medium heat. Add the onion, carrots, and bell pepper and cook for about 5 minutes, or until soft. Add the garlic and cook 2 minutes more.

Stir in the spices, beans, and water and bring to a boil. Reduce the heat to low and simmer for about 30 minutes, or until the soup has thickened.

Serve topped with chopped tomato, red onion, and green onion.

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9 comments to Black Bean Vegetable Soup

  • Ammie

    I, like you, haven’t found a black been soup that I’ve loved. I will need to try this one since I really do like black beans!

  • There’s something about having fresh toppings on a soup that just brings out all of the flavors!

  • Ooh, I loved The Help!

    Some foods are just really tough to make appetizing, and I think black beans are in there. Nice job though – with the bright fresh veggies on top! I usually go the cheese route :)

  • Erin

    This soup looks delicious, even when you’re not sick! I read The Help over the summer and loved it- such a great story! Hope you feel better soon.

  • I LOVE Black Bean soup. I’ll have to add this to my repertoire.

  • Yum! Black bean soup was already on my menu for the week, I’ll give your rendition a try.

    I feel ya on reading something you actually want to read. I’ve been submerged in school books for the last year and half. It’s coming to an end in February and I was just telling my Husband tonight how i CAN NOT WAIT to read something I actually WANT to read, not something that I’m forced to read. Wow, that will be awesome.

    The Help is also on my “to-read” list. C’mon February!!

  • I just made this, but with a poblano & jalapeno in place of the green pepper & carrots. Yum! Much better than some black bean soups I’ve had!

  • wendi

    Thank you for helping me with my dinner tonight :) So nice of you!!!

  • Everything is Illuminated is a tough one. It took me about 3 months to get through it, but when I did…it all made sense, and left a pretty serious impression on me. The movie is not a good representation of the book.

    Just discovered your blog through Allie at Running While Cooking:)

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