As much as I want it to be over, soup season just isn’t quite over yet. Temperatures are still close to freezing at night. There is a chill in the air. And yet, we are graced with gorgeous blue skies but boy are they deceiving.
Smoky Black Bean Soup
Adapted from Eating Well
- 3 cans black beans, drained and rinsed
2 tablespoons extra-virgin olive oil
2 medium onions, finely chopped, 1/3 cup reserved for garnish
1 red bell pepper, finely chopped
3 large cloves garlic, minced
1 tablespoon ground cumin
1/4 tsp cayenne
1/4 tsp liquid smoke
3 cups water
2 cups brewed coffee
1 teaspoon salt, plus more if needed
Chopped fresh cilantro for garnish
Heat oil in a soup pot or Dutch oven over medium-high heat. Add all but 1/3 cup of the onions, bell pepper, and garlic and cook, stirring frequently, until the vegetables are beginning to brown, 5 to 8 minutes. Add cumin, cayenne and cook, stirring, 1 minute more. Add the beans, liquid smoke, water, and coffee cover and bring to a boil, stirring occasionally. Puree about half of the soup in a blender or food processor until fairly smooth. Return the pureed soup to the pot and heat through.
Serve the soup garnished with the reserved chopped onion and cilantro, if desired.
Serving Size: Makes 4 2-cup servings
The only reason I actually pulled the trigger on making this soup was because coffee was an ingredient and it intrigued me. So we made an extra big pot that morning and stuck it in the fridge. You may want to consider using decaf though because if you are sensitive to caffeine, you might end up staring at the ceiling and planning your workout schedule 3 weeks in advance.
You know, just sayin.
And after a bit of taste testing, I decided that the soup wasn’t as smoky as I would have liked so I added a dash or two of my summertime BFF:
Be careful with this stuff! A little bit goes a long way! But it can really take a dish from ‘meh’ to ‘Mmmm’!
Please note: I thought it turned out a bit thin for my liking so I reduced the water in the above recipe.