Ingredients and Weight:
- Black beans, dried, 1 pound
- Onion, yellow, 1 medium
- Red bell pepper, 1 large
- Garlic, 4 cloves
- Ground cumin, 1 tablespoon
- Ground coriander, 1 teaspoon
- Cayenne pepper, 1/4 teaspoon (adjust to taste)
- Vegetable broth, 6 cups
- Canned diced tomatoes, 1 (14.5-ounce) can
- Tomato paste, 2 tablespoons
- Salt, to taste
- Black pepper, to taste
Preparation Time:
1 hour
Cooking Time:
2 hours
Difficulty Level:
2 (simple)
Preparation Method Steps:
- Rinse the black beans and sort through them to remove any debris.
- In a large pot or Dutch oven, heat some oil over medium heat.
- Add the onion, bell pepper, and garlic to the pot and sauté until softened, about 5 minutes.
- Stir in the cumin, coriander, and cayenne pepper. Cook for 1 minute more.
- Add the black beans, vegetable broth, diced tomatoes, and tomato paste to the pot. Bring to a boil, then reduce heat to low, cover, and simmer for 1 hour.
- Season with salt and black pepper to taste. Continue cooking for another hour, or until the beans are tender.
- Remove the pot from heat and let it cool slightly before serving.
Nutritional Information:
- Calories: 250
- Fat: 2g
- Saturated Fat: 0g
- Cholesterol: 0mg
- Sodium: 500mg
- Carbohydrates: 40g
- Fiber: 10g
- Sugar: 5g
- Protein: 15g
Dish Characteristics:
- Rich and flavorful
- Hearty and filling
- Smoky and slightly spicy
- Suitable for a variety of dietary restrictions
User Comments:
- "This soup is absolutely delicious! The flavors are perfectly balanced and it's so satisfying."
- "I'm not a huge fan of black beans, but this soup changed my mind. It's so creamy and flavorful."
- "I love that this soup is so healthy and easy to make. It's a great meal for a busy weeknight."
- "I added some corn and cilantro to my soup and it was even better! This recipe is so versatile."
- "This soup is a must-try for anyone who loves black beans or hearty soups."
Special Precautions and Tips:
- If you don't have time to soak the black beans overnight, you can quick-soak them by boiling them for 2 minutes, then removing them from heat and letting them soak for 2 hours.
- To make this soup vegan, use vegetable broth instead of chicken broth and omit the sour cream.
- For a smoother soup, purée it with an immersion blender or regular blender.
