Black bean soup the way I make it

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Black bean soup (Vegan)

 

Warning: if you do not tolerate spicy hot soup, omit the Habaneros

and use the chipotles very sparingly....the soup is still good

without them.

 

1 lb black beans, soaked at least 8 hours

An epazote branch (a few leaves)

2-3 bay leaves

1 orange, split in half and ½ Myers lemon

 

Boil beans with the epazote, bay leaves and citrus. Leave peel on

citrus.

When beans are tender, add salt.

 

On separate skillet, sauté in olive oil:

Olive oil

2 tbsps cumin seeds (fry I olive oil until dark tan), add:

2 large onions, chopped

4 or more garlic cloves, minced

2-3 diced carrots

3-4 habaneros, whole

Tomatoes (peeled and chopped) or tomato juice or tomato sauce

 

Add all this to the beans, boil a while and add:

 

1 tbsp vegetarian broth powder

chopped cilantro leaves

1/4 can chiles chipotles, blended.

 

Option (2) instead of the chipotles, could use a little black mole,

or pureed ancho chiles.

 

Option (3): This can be made into a cream soup, remove bay leaves

and split citrus and blend.

 

Simmer a little while longer and serve with chopped cilantro.