Living without gluten, casein, soy, eggs and peanuts. Living with ASD and ADHD. Life is good!

Friday, May 1, 2009

Cuban Black Bean Soup (Vegan)

This black bean soup is refreshing and light. Serve it with Marinated Rice and a salad, and you have a filling dinner that is simple but worthy enough to serve to guests. The original recipe for the soup can be found here.

1 pound dried black beans
2 tbsp. olive oil
1 medium onion, diced
4 cloves garlic, minced
2 carrots, diced
2 stalks celery, diced
1 medium bell pepper, chopped (red, orange, yellow or green)
1 tsp. ground cumin
1 tsp. ground coriander
1 tsp. paprika
1/2 tsp. salt
1/4 tsp. ground black pepper
2 medium tomatoes, chopped
3 - 4 cups vegetable stock
1/2 cup mojo sauce, or juice of 1 orange and 1/2 lime
1/2 cup chopped fresh cilantro
1 large ripe avocado, pitted, peeled and chopped

Soak beans in water overnight. Drain and rinse. Place beans in a soup pot and cover with water by 2 inches. Bring to a boil and simmer 1 1/2 hours or until the beans are soft. Drain beans and set aside.

In a large soup pot, heat the olive oil over medium heat. Add the onion through the bell pepper and cook until soft. Add the cumin through the tomatoes and cook another 3 minutes.

Puree 1/3 of the beans with 1 cup of the water or vegetable stock (as much as you like to make the soup thick or a little thinner). Stir into the vegetables in the pot. Add the remaining beans, water or vegetable stock and mojo sauce. Bring to a simmer and cook until heated through. Adjust seasonings to taste. Serve over rice or alongside Marinated Rice with the cilantro and avocado as garnish.

No comments: