Gingery Black Bean Soup
Summertime calls for easy recipes with great flavors. This particular black bean soup recipe was inspired by a look around the kitchen to see what I had to make for lunch. My recipes come from variations of others I’ve tried and my own imagination. The chipotle, cumin and chili powder were a nod to a Mexican recipe, but the fresh ginger was added to give a fresh bite and complementary spice. The feta was a substitute for Cotija. It was simple and delish.
This recipe will stand up to experimentation. If you keep it simple and use fresh simple ingredients, you really can’t go too far wrong
- 45 ml (3 tablespoons) olive oil
- 1 large red onion, chopped
- A large knob of fresh ginger, peeled and finely chopped
- 4 cloves garlic, minced
- Half a red chili, sliced
- 10 ml (2 teaspoons) ground cumin
- 5 ml (1 teaspoon) bourbon-smoked chili powder
- 283 grams (10 ounces) canned stewed tomatoes
- 425 grams (15 ounces) canned black beans, rinsed and drained
- 473 ml (2 cups) chicken broth
- About 60 ml (1/4 cup or a small handful) fresh chopped cilantro, to taste
- A couple of sloshes of chipotle hot sauce
- Salt and freshly ground black pepper
- About 120 ml (1/2 cup) crumbled feta, to taste
2. Add the tomatoes, black beans, and chicken broth. Simmer, partially covered, for 30 minutes.
3. Add cilantro and hot sauce to taste (begin with less than you think you will need). Using a hand (wand) blender, blend to the desired texture (leave slightly coarse). Season with salt and pepper as needed. Garnish with more chopped cilantro and hot sauce, if desired. Ladle into bowls and garnish each with crumbled feta.