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Vegetarian Black Bean Soup
Created by: Howcan Team
Ingredients
- 2 cans (15 oz) black beans, drained and rinsed
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 red bell pepper, diced
- 1 carrot, diced
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 4 cups vegetable broth
- 1 can (14.5 oz) diced tomatoes
- 1 cup frozen corn
- Salt and pepper to taste
- 1 tablespoon olive oil
- 1 lime, juiced
- 1/4 cup chopped fresh cilantro
Instructions
- In a large pot, heat the olive oil over medium heat. Add the chopped onion, garlic, red bell pepper, and carrot. Cook for 5-7 minutes, or until the vegetables are softened.
- Add the cumin and chili powder to the pot and stir to coat the vegetables. Cook for an additional 1-2 minutes to toast the spices.
- Pour in the vegetable broth, black beans, diced tomatoes, and frozen corn. Bring the soup to a simmer and let it cook for 20-25 minutes, stirring occasionally.
- Using an immersion blender, blend the soup until it reaches your desired consistency. Alternatively, you can transfer half of the soup to a blender and blend until smooth, then return it to the pot.
- Season the soup with salt, pepper, and lime juice. Taste and adjust the seasoning as needed.
- Serve the soup hot, garnished with chopped cilantro. Enjoy!
Vegetarian black bean soup has a rich history dating back to ancient Mesoamerica, where black beans were a staple food. This hearty soup gained popularity in the United States during the 1960s and 1970s as part of the vegetarian and health food movements. Chefs like Deborah Madison and Anna Thomas helped popularize the dish with their innovative recipes. Today, this flavorful soup is enjoyed worldwide and is a staple in vegetarian and vegan cuisine. The best versions of this dish can be found in Latin American and Caribbean restaurants, where it is often served with a side of rice or topped with fresh cilantro and a dollop of sour cream. The key to a delicious vegetarian black bean soup lies in the quality of the black beans, the balance of spices, and the slow simmering to develop deep flavors. Some alternative methods for making this dish include adding a splash of citrus juice for brightness or blending a portion of the soup for a creamier texture.
45 min
6
250 calories
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