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Black Bean & Carrot Soup
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Join Date: Jan 2008 Location: Los Angeles
Posts: 2,549
| Description:
Delicious, cheap and nutritious, you can make large batches of this and freeze it in serving-size containers for when you're feeling lazy.
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| Other: | Ingredients: |
| Time: 45 min Difficulty: Easy Serving Size: 4-5 peeps | - 4 cups black beans, soaked and drained
- 2 cups carrots, peeled and sliced
- 6 cups chicken stock
- 1 onion, diced
- 4 garlic cloves, minced
- 3 scallions, chopped
- 3 tbsp of your chosen cooking oil or butter
- 1 tbsp red chili powder
- 3 tsp cumin
- 3 tsp ground cloves
- Salt and pepper to taste
- Sour cream, cilantro and queso fresco for garnish
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| Preparation: |
- Equipment you'll need: a large pot, a blender
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| Instructions: |
- Heat oil or butter in a large pot on the stove.
- Add the sliced carrots and saute for awhile until heated through.
- Now add the onions and garlic and saute until the onions are transparent and the garlic is soft, then add the scallions.
- Stir it a little, it's not important to cook the scallions.
- Add the chili powder, the cumin, the ground cloves, and about 2 tsp of salt. Stir to coat. It should smell yummy!
- Add the beans and stir until it's all mixed together, coated and heated through, probably about 5 minutes.
- Pour in the chicken stock. It should cover the vegetables completely.
- Bring to a boil, stirring frequently. Then cover and lower the heat to a simmer.
- Simmer for at least 15 minutes, though like all soups, the longer you simmer the better it tastes. Ensure that the carrots are soft.
- Now blend it in small batches to your desired consistency (I like it pretty smooth, with a few delicious chunks).
- Pour it back into the pot to get it hot again, salt and pepper to taste. You could simmer it for another 15 minutes if you'd like, or even longer.
- When serving, add a nice dollop of sour cream, a sprinkling of crumbled queso fresco (or grated cheddar'll do just fine), and a bit of cilantro. Totally yum!
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