Savory Black Bean & Tomato Soup
This Savory Black Bean & Tomato Soup is a delightful blend of flavors that will warm your soul. Inspired by a chance encounter in a bulk food store, this recipe shines with its incorporation of sun-dried tomatoes and fresh cilantro, balanced perfectly with spices like cumin. Originating from the renowned Moosewood Restaurant, it's a testament to simple ingredients coming together to create something extraordinary. Perfect for cozy nights in or impressing guests, this low-cholesterol soup is both hearty and satisfying. Serve it with a dollop of creamy sour cream for added richness.
N/A
Servings
133
Calories
12
Ingredients
Ingredients
Sun-dried tomatoes
10 (not packed in oil, chopped after soaking)
Boiling water
1 cup (for soaking sun-dried tomatoes)
Onions
1.5 cups (finely chopped)
Garlic
3 cloves (minced)
Jalapeno pepper
1 (seeds and membrane removed, minced)
Vegetable oil
2 tablespoons (for sautéing)
Cumin
1 teaspoon (ground)
Water
1/3 cup (for soup base)
Canned tomatoes
28 ounces (crushed or pureed)
Canned black beans
32 ounces (2 cans, undrained)
Fresh cilantro
1/4 cup (chopped)
Sour cream
to taste (for serving)
Instructions
1
Begin by soaking the sun-dried tomatoes in boiling water for about 10-15 minutes, allowing them to soften.
2
In a large pot, heat the vegetable oil over medium heat.
3
Add the finely chopped onions, minced garlic, and diced jalapeño pepper to the pot. Sauté until the onions are translucent and the mixture is fragrant, about 5-7 minutes.
4
Stir in the cumin and the 1/3 cup of water, mixing well.
5
Add the canned tomatoes, breaking them up with a spoon if they are in large chunks. Bring the mixture to a boil.
6
Once boiling, reduce the heat to low, cover, and let the soup simmer for about 5 minutes.
7
Next, add the undrained black beans to the pot, stirring to combine. Continue to simmer for an additional 10-15 minutes, stirring occasionally to prevent sticking.
8
Drain and chop the soaked sun-dried tomatoes before adding them to the soup. Allow the soup to cook for another 5-10 minutes to meld the flavors together.
9
Remove the soup from heat and stir in the fresh chopped cilantro.
10
For a creamier texture, puree half of the soup in a blender or food processor before returning it to the pot. If the soup is too thick for your liking, feel free to add extra water or tomato juice until you reach your desired consistency.
11
Serve hot with a generous dollop of sour cream on top for an added touch of creaminess.
Nutrition Information
3.3g
Fat
18.6g
Carbs
6.3g
Protein
Frequently Asked Questions
Frequently Asked Questions
What are the primary flavors in Savory Black Bean & Tomato Soup?
The soup features a blend of sun-dried tomatoes, fresh cilantro, and ground cumin.
Where did this recipe originate?
This recipe originates from the renowned Moosewood Restaurant.
How many calories are in a serving of this soup?
Each serving contains 133 calories.
Is this black bean soup vegetarian?
Yes, it is tagged as a vegetarian recipe and uses vegetable oil.
How should I prepare the sun-dried tomatoes?
Soak 10 sun-dried tomatoes in boiling water for 10-15 minutes, then drain and chop them.
Should the sun-dried tomatoes be packed in oil?
No, the recipe specifies using sun-dried tomatoes that are not packed in oil.
How long do I sauté the onions and garlic?
Sauté the finely chopped onions, minced garlic, and diced jalapeño for about 5-7 minutes until fragrant and translucent.
What type of black beans should I use?
Use 32 ounces (2 cans) of canned black beans, and do not drain them.
How can I make the soup have a creamier texture?
You can puree half of the soup in a blender or food processor before returning it to the pot.
What is the recommended topping for this soup?
Serve the soup with a generous dollop of sour cream for added richness.
Is this recipe low in cholesterol?
Yes, it is described as a low-cholesterol soup.
What should I do if the soup is too thick?
You can add extra water or tomato juice until you reach your desired consistency.
How much fat is in this recipe?
The soup contains 3.3g of fat per serving.
How much protein is in one serving?
There are 6.3g of protein per serving.
What are the total carbohydrates per serving?
The carbohydrate content is 18.6g per serving.
When do I add the fresh cilantro?
Stir in the fresh chopped cilantro after removing the soup from the heat.
How do I prepare the jalapeño pepper?
Remove the seeds and membrane, then mince the pepper.
What type of canned tomatoes are used?
Use 28 ounces of crushed or pureed canned tomatoes.
How long does the soup simmer after adding the black beans?
Simmer for an additional 10-15 minutes after adding the black beans.
What amount of garlic is needed?
The recipe calls for 3 minced garlic cloves.
What spice is used to balance the flavors?
Ground cumin is used to balance the flavors of the soup.
How much vegetable oil is needed?
The recipe uses 2 tablespoons of vegetable oil for sautéing.
What is the first step of the recipe?
Begin by soaking the sun-dried tomatoes in boiling water for 10-15 minutes.
Is this recipe considered spicy?
Yes, it is tagged as 'spicy' and includes a jalapeño pepper.
What is the total ingredient count for this recipe?
There are 12 ingredients in total.
How much water is added initially with the cumin?
Add 1/3 cup of water when stirring in the cumin.
How long do the soaked tomatoes cook in the soup?
Cook for another 5-10 minutes after adding the drained and chopped sun-dried tomatoes.
Can I use tomato juice in this recipe?
Yes, tomato juice can be used to thin the soup if it is too thick.
How long does the soup simmer once it first reaches a boil?
Once boiling, reduce heat, cover, and let it simmer for about 5 minutes.
What tags describe this recipe?
Tags include soup, black beans, low cholesterol, vegetarian, hearty, comfort food, healthy recipe, and spicy.