Black Bean Soup

Yesterday I spent my afternoon walking through the city and window shopping.  I wore (my favorite) boots and scarf for the first time this season.  I sipped coffee, and ate pastries, while lugging around d'anjou pears, and organic cranberries from the PSU Farmers Market. A day of guilty pleasures, indeed. 

To finish off my day, I shared a bottle (or two) of vino with a few of my oh-so-lovely girlfriends. Needless to say, today,  I am feeling a little bit hungover festive, and thought I'd better finish off the weekend with a healthy, hearty, hot, homemade dinner that would celebrate Fall, and also eight weeks (now) of my meat-free diet!

It was "Soup Week" at my favorite cooking site, where I came across this lovely gem and decided to make a gluten-free vegetarian version.

Black beans are a nutritional powerhouse loaded with  fiber, antioxidants, iron and various vitamins.  They are also one of the foods that I recently rediscovered I love, and now have a generous supply of them in my pantry.

This soup's cook time is lengthy, but it is comprised of only a few (cheap) ingredients, and is incredibly easy to prepare.  If you have never made home-made soup from scratch, don't leave! This is an excellent recipe to help kick-start your maiden voyage.

Black Bean Soup
makes approx. 6 servings

4 cans black beans (or 1lb dried beans)
1 medium onion, finely chopped
1 sweet pepper (green, red, etc...), finely chopped
3 cloves garlic, minced
4 cups vegetable stock (low sodium, or adjust any added salt)
1/2 cup olive oil
salt and pepper
1/3 cup vinegar (apple cider, rice, or white)

To Garnish: (optional, one or more)

Sour cream
Cilantro
Diced tomatos 
Diced onions
Diced peppers

Diced Avocado

Open and drain the cans of black beans, and dump into a (4 quart or larger) dutch oven or stock pot with corresponding lid. (*Please note! There are prior steps if you are using dried beans. They would need to be soaked in water overnight, then rinsed before being added to the pot.) Throw in the onion, peppers, and garlic on top, then drizzle with olive oil, add desired salt and pepper, and stir. Pour the stock into the pot and crank it up to high heat.

Bring to a boil, and skim off any white foam from the surface with a shallow spoon. This is a result of the starches reacting to water and heat. Reduce the temperature to medium-low, and simmer for 4-5 hours while checking periodically. (*If you started with dry beans you may need to add liquid. After simmering for 2 hours, add 1 cup of vegetable stock or water if the beans seem dry.) 

Once your belly starts growling from the enticing aroma filling your kitchen, you may not want to wait the full 4-5 hours -BUT- the extra time allows the beans to break down, and for your soup to morph from a brothy-grey slop into something robust and velvety in texture.

*If the beans haven't cracked after simmering for 4 hours, your soup may seem a little watery. You have a few options at this point:

 
1. You may decide to leave it, as-is, and enjoy. Everything is cooked through, and has had plenty of time to get to know each other in the pot. 

2. You could also puree a portion of the soup, to thicken it up. Ladle a few scoops into your blender, wait for it to cool, (or else the trapped hot soup will create steam and blow off the lid right off your blender and give you a black bean facial ... trust me, blend, and return to pot. If you have an immersion blender (which your husband will buy for you, after said black bean facial), simply pulse it a few times on low. This will also break down some of your ingredients leaving a portion of the soup pureed, without sacrificing whole beans.

3. Allow to simmer for one more hour and see how things look. (I warned you this would take a while!)

Proceed, only once the soup has reached your desired consistency.

Stir in vinegar, and simmer uncovered for 15 minutes.


*Fun Fact!
Vinegar is great to add to soups. Something acidic, like vinegar (or the juice of lemon or lime), added at the end of cooking brightens flavors- especially in a long simmered sauce or soup, like this one. Start little by little, a tablespoon at a time, and taste before adding more. Adjust, to your liking- until the soup tastes balanced and bright. This soup can handle up to 1/3 cup of vinegar! A small dollop of sour cream doesn't just look pretty, it also adds a satisfying tang. Salt is not always the answer!

Ladle into a bowl, alone, or over rice. Top with garnishes, and enjoy! Repeat. :)

This recipe can withstand many alterations. Try adding paprika, chipotle powder, or liquid smoke, for some smoky spiciness. Add to or replace the sweet peppers with some of a spicier variety. Try adding fresh lime, or orange juice, for a citrus-y tang.  If you enjoy meat, use beef or chicken stock, and add peppered bacon, or diced ham.


Also, try using your crock pot. I would *guess* that 4-5 hours on low would do the trick. 

This soup will freeze excellently ... if there's any left over! 

Please leave me your comments, or any questions you may have, and let me know how your Black Bean Soup turns out! Mine was delicious, and even better the next day!

Time to eat! XOXO
Elyse