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.