In winter, soups are sort of a staple in my home. I love how warm and comforting they are on a cold day. My mom is the one that introduced me to this particular soup. She says it is her favorite soup of all time! I think it is pretty darn great, too! It is a healthy soup and jam packed with amazing flavor.
BLACK BEAN SOUP
recipe from: Martha Stewart
1 pound dried black beans, picked over, soaked overnight, and drained (Instead of soaking dried beans overnight, cover them with cold water by 2 inches in a pot; bring to a boil and cook 2 minutes. Remove from heat, cover, and let sit 1 hour)
2 large yellow onions, diced small
2 jalapenos, minced
1 tablespoon extra-virgin olive oil
4 garlic cloves, minced
Coarse salt and ground pepper
2 teaspoons ground cumin
1-3/4 cups low-sodium vegetable broth
1 tablespoon cornstarch
2 tablespoons fresh lime juice (from 2 limes)
Diced avocado, diced onion, cilantro, low-fat plain yogurt, and tortilla strips, for serving (optional)
In a medium saucepan, cover beans with cold water by 2 inches. Add one quarter each of onions and jalapenos and bring to a boil over high. Reduce to a rapid simmer; cook until beans are tender, 45 to 50 minutes.
In a large Dutch oven or heavy pot, heat oil over medium-high. Add garlic and remaining onions; season with salt and pepper. Cook, stirring often, until onions are soft and golden brown, 10 minutes. Stir in remaining jalapenos, cumin, beans and their cooking liquid, and broth. Season with salt and pepper. Bring to a simmer and cook until beans are soft, 20 minutes (if necessary, add up to 1 cup water to keep beans covered).
Transfer 2 cups soup to a blender and add cornstarch. Puree until smooth (use caution when blending hot liquids). Return to pot. Cook, stirring, until soup thickens, 1 to 2 minutes. Add lime juice and season to taste with salt and pepper.
To serve, top with avocado, diced onion, cilantro, yogurt, and tortilla strips if desired.
*Freeze leftover soup, up to 1 month.