Ingredients and Method to make Black Bean Vegetable Soups
1 1/4 cup black beans soaked overnight in sufficient water with a pinch of soda (the soda is optional)
3 medium onions cut into little pieces
3 large carrots cut into 1/2 inch pieces
1/2 can diced tomatoes (approximately 200 gms)
4 stalks celery cut into little pieces
4 cups of water or vegetable broth
salt to taste
1/2 tsp minced garlic
1 1/2 tsp red chili powder (or according to taste)
4 tsp cumin powder
2 tbsp oil
Drain the water that the black beans were soaked in, place in a container with water about 1/2 an inch or 3/4 of an inch above the beans, place container in pressure cooker and cook until beans are soft but not mushy (for me it took about 4 whistles in the pressure cooker). Keep the cooked beans with any remaining liquid aside .
Alternatively place the black beans in a large heavy bottomed pan with sufficient water and let it cook on a stove top until the beans are soft but not mushy. Keep adding water and stirring occasionally during this process. Keep the cooked beans along with the balance liquid aside
Heat oil in a large heavy bottomed pan, add onions and saute until onions turn transparent. Add minced garlic and stir for a few seconds.
Add diced tomatoes and saute it until the tomatoes become a little soft. Add the cumin powder, chili powder and stir a few times.
Then add chopped carrots, celery, salt to taste and water or broth and allow the vegetables to cook until they are still a bit firm and not too soft and mushy.
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Add black beans and allow the entire mixture to simmer for about 20 to 30 mins on a low flame.Adjust water if required at this point to achieve required consistency.
Remove from heat and serve hot with a crusty bread, or croutons or just plain bread too.
Serves approximately 3-4
This soup is off to the Healthy Inspirations Event- Soups being hosted by me
