Blackbean soup

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I am a pretty lazy cook in general, but come winter and the equation changes completely. I am always looking for reasons to cook and bake. I give the stove so much of love and attention during these three months that I am sure it doesn’t mind the negligence for the rest of the year. The reason is that its biting cold here now and the stove is almost like a fireplace.

So now onward, anytime is tea time.

But the past ten days, the oven’s been extremely busy, but the stove top been inactive. Its been like the stove has been given a good Christmas break. And the times when the stove’s been active, its been dishing out simple soups and sandwiches. Like this one here – A filling, healthy and an easy to put together soup.

Can we ask for anything simpler when there are so many cakes to bake?

Read on for the recipe and the pictorial.

blackbean_soup1 

Pictorial:

IMG_6936 

Heat 2 teaspoons of oil in a pan and saute one chopped onion and three minced garlic cloves.

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Once the onions turn pink, add one diced capsicum/bell pepper. Saute for 2-3  minutes.

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Season with salt, pepper and 1/2 teaspoon of ground cumin. Add 3 diced tomatoes or one can of diced tomatoes.

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Reserve 1/4th of the cooked black beans and add the rest to the soup along with 3-4 cups of vegetable broth or water. If you prefer the soup to be thick, you can mash the reserved 1/4th beans and add it. Else add them as such.

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Let it come to a boil. Taste and adjust the seasonings if needed. Take off the heat and serve with toasted bread.

BM Theme : Healthy/Diabetic friendly food

Ingredients:

  • 2 teaspoons of oil
  • one onion, chopped
  • 3 pods garlic, finely chopped
  • one bell pepper, diced
  • 3 tomatoes, diced fine or one can of diced tomatoes
  • one can black beans or 1.5 cups of cooked black beans
  • 1/2 teaspoon ground cumin
  • salt and pepper

Method:

  1. Heat 2 teaspoons of oil in a pan and saute one chopped onion and three minced garlic cloves.
  2. Once the onions turn pink, add one diced capsicum/bell pepper.
  3. Saute for 2-3  minutes.Season with salt, pepper and 1/2 teaspoon of ground cumin.
  4. Add 3 diced tomatoes or one can of diced tomatoes.
  5. Reserve 1/4th of the cooked black beans and add the rest to the soup along with 3-4 cups of vegetable broth or water. If you prefer the soup to be thick, you can mash the reserved 1/4th beans and add it. Else add them as such.
  6. Let it come to a boil and taste and adjust the seasonings. Take off the heat and serve with toasted bread.

blackbean_soup3
Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#60

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12 thoughts on “Blackbean soup

  1. sapana says:

    I think we thought same way for this particular theme .I also cooked three kinds of soups for next week.The bean soup looks comforting.

    Like

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