Eggton does it again with a vegetarian (or vegan if desired) black bean soup. Now that fall is on its way a nice hot soup is a go to meal to keep toasty warm. Original recipe found here.
Once again I didn’t stray much from Eggton’s instructions. I’ve found that’s the best way for me to have success in the kitchen. It unfortunately doesn’t guarantee I don’t get burned.
- 3 Tbsp. butter or olive oil
- 1 onion, chopped
- 3 ribs celery diced (did you guys know they’re called ribs?!)
- 2 carrots, peeled and diced
- 6 cloves garlic, chopped
- 2 c. vegetable broth
- 1 15-oz. can tomato sauce
- 2 410g cans black beans, drained but not rinsed
- 1 1/2 Tbsp. ketchup (use a vegan ketchup if you’re vegan)
- 1 tsp. Worcestershire sauce (omit if vegan)
- 1 tsp. chili powder
- 1 tsp. cinnamon
- 1 tsp. cumin
- In a large pot or a big skillet with raised sides, melt the olive oil or butter over medium heat.
- Add the chopped onion and celery and carrot. Sauté until the onion is tender and translucent but not browned, lowering the heat if necessary. Add the garlic and cook another couple of minutes.
- Add the remaining ingredients and stir to combine. Raise the heat to bring it to a boil and then lower it so that the soup simmers for 20 minutes (or less – but if you cook it really fast your veggies might still be a little crunchy – I seriously recommend cooking the veggies fast, so good!).
- Purée half or all of the soup with a hand mixer (Eggton recommends a blender or food processor, we don’t have that and the hand mixer worked great) then stir it back into the pot.
- Taste the soup and adjust the seasoning as desired. If it’s too thick for your taste, add more broth and reheat. Serve with sour cream and cheese if you like (provided you’re not vegan).
This soup was so good I could honestly eat it every week this fall. I won’t because then I may turn into a black bean. As the old adage goes: you are what you eat.