Soup, whether brothy or creamy, makes a nice meal especially in the wintertime. Creating a little bowl of wonder doesn’t have to be complicated, especially if you keep a few ingredients on hand. Beans are a nice staple to keep in your pantry because they last up to a year without losing any of their flavors.
Black beans are one of the healthiest legumes out there and if you are a vegetarian or vegan, I’m sure they are a staple in your diet. Beans are inexpensive too, you can buy a one-pound sack for a dollar or two, which makes this recipe very economical.
I am especially fond of black beans due to their earthy flavor and I enjoy their creamy texture in a soup. Black beans pair nicely with warming spices like cumin, oregano and of course a pinch of cayenne, it gives the beans a Mexican flair. You can always make this soup in a slow cooker, but make sure you soak or quick soak your beans first.
1 package dry black beans, soaked overnight or quick soak (read back of package)
1 medium onion, diced
3 teaspoons ground cumin
1 teaspoon dried oregano
1/2 teaspoon cayenne pepper
1 quart chicken broth
1/4 cup sour cream
1. Drain beans from soaking water. In a stockpot over medium heat, add 1 tablespoon of olive oil and onion. Saute onion for 4 minutes until soft.
2. Add dried spices – cumin, oregano, cayenne, 2 teaspoons salt and 1/2 teaspoon pepper to onions. Stir spices with onions and continue to cook for 2 minutes.
3. Add beans to stockpot and stir to combine. Add chicken broth and 2 cups of water to pot, stir. Turn heat to simmer and cover pot with a lid (If using a slow-cooker, pour into cooker and cook on high for 6 hours). On stove top, cook soup for 2 1/2 hours until fork tender.
3. Remove lid and puree soup with an immersion blender or puree in batches in a regular blender and add back to pot. Add more water to soup to create your desired consistency. Season to taste.
4. Ladle into bowls and dollop with sour cream. Enjoy!