Vegetarian Black Bean Soup
This is a very simple soup recipe. It doesn’t contain any meat, but there is chicken stock. If you would prefer a Vegan Black Bean soup, simply use vegetable broth and olive oil instead of butter.
Ingredients
1 cup unsalted butter
½ cup unbleached flour
2 tablespoons chicken base
2 cups chopped carrots
2 cups chopped celery
2 cups chopped Vidalia or sweet onions
1 tablespoon cumin
1 teaspoon cinnamon
2 bay leaves
2.5 quarts water
1 cup of chopped Italian flat leaf parsley
4- 15 ounce good quality canned black beans, strained, and reserved
1- 28 ounce can of stewed tomatoes
Salt and pepper to taste
Procedure:
In a stainless steel soup pot, melt the butter. Once the butter is melted, add the cumin, cinnamon, carrots, celery, and onions. Let this mixture sauté for 5 minutes until there is some color on the vegetables. Add the flour, and continue to stir for an additional 5 minutes.
Add the water, and chicken base, continue to stir.
Add the black beans, stewed tomatoes, and bay leaf. Cook this mixture on low heat for 20 minutes.
Lastly, remove the bay leaves, add the parsley, and season with salt and pepper.
Garnish with sour cream, or crème fraiche.
Enjoy!
Chef Chuck Kerber
chefchuck@pittsburghhotplate.com
Chuck Kerber, Corporate Executive Chef, Site Author
I came across your site from the foodieblogroll and I’d love to guide Foodista readers to your site. I hope you could add this black beans widget at the end of this post so we could add you in our list of food bloggers who blogged about recipes with black beans,Thanks!
I love the touch of cinnamon in your soup! Sounds very yummy!