BLACK BEAN SOUP #VEGAN #BEAN
Dark Bean Soup – sound, generous and fulfilling dark bean soup stacked with layers of flavors and a decent portion of beans, potatoes and different flavors. Can be made totally veggie lover without yielding the taste. Completely abdomen neighborly! Sizzlingly and Sassy .Who needs a bowl?
Now and again you simply need a major bowl of a generous soup. Saturday evening was one of those days, for me, very nippy, with a sprinkle of downpour to a great extent and when there is downpour you have to heat up. Thus I chose to make this fantastic dark bean soup since I have some canned beans sitting in my wash room.
One of my top pick, modest, sound liberal on the colder months is soup. Also, my most loved of all is this Black Bean Soup! Bean is life! What I have for you today is a delightful and exceptionally healthy dark bean soup which doesn't use up every last cent to make it.
This Black Bean Soup is stacked with obvious incredible flavors like, garlic, ginger peppers, and, obviously, some warmth! Flavor sweethearts use habanero pepper. I didn't utilize it since this is a most loved of my sous gourmet specialist (child) and he really appreciates it. Did not have any desire to remove that from him, so I utilize a little jalapeno pepper.
Ingredients :
- 2 tablespoon canola oil
- 1 medium onion diced
- 1 Tablespoon minced garlic
- 1 teaspoon fresh thyme
- 1 teaspoon fresh minced ginger
- 1 teaspoon paprika
- 1 small jalapeno pepper seeded and minced
- 4 cups cooked black beans or 2-3 15oz. cans rinse and drained
- 1 Fresh tomato diced
- 1 Large potatoes (about 1-1 and 1/2 cup)
- 1 large bay leaf
- 1 tablespoon chicken bouillon powder (adjust to taste or leave out )
- 4 cups broth or more chicken or vegetarian
- salt and pepper , to taste
- fresh cilantro/parsley leaves , optional
- avocado (to serve) optional
Instructions :
- Heat the olive / canola oil over medium heat in a large sauce pan. Add the onions, garlic, thyme, ginger, paprika, jalapeño and sauté, stirring occasionally until onions are soft and translucent - about 6-7 minutes. Do not brown.
- Add the black beans, potatoes, tomatoes, bay leaf, bouillon powder, chicken and salt .
- Sauce for about a minute or two , add broth then bring to a boil.
- Reduce the heat, cover and simmer gently for about 25 minutes or more until potatoes are tender and soup has a creamy consistency.
- Adjust seasonings and thickness of soup according to preference with broth and spices.
- Remove, garnish with fresh parsley leaves or cilantro and serve warm with corn bread and avocado
For more detail : http://bit.ly/2YsH2Zb
