Spicy Black Bean Soup
BLACK BEAN SOUP
Black beans - half a can
Carrot - 1, big, peeled and chopped into small cubes
Onion - half of a medium, chopped
Garlic - 3 cloves, chopped
Corn - 1/2 to 3/4 cup (I used frozen)
Whole peeled tomatoes - 3, chopped (I used canned variety)
Oil - 1 tsp
Vegetable Stock - 2 cups
Water - 1 cup
Chilli powder - 1/2 tsp
Cumin powder - 1/2 tsp
Salt, to taste
1) Heat the oil and saute the garlic and onion for a few minutes before adding carrots. After a few minutes, add the chopped tomatoes and corn.
2) Add cumin powder and chilli powder and a little bit of salt (not too much). Add in the half can of black beans and the vegetable stock. Add about a cup of water or so to reach desired consistency. Once it comes to a boil, cover and let simmer for about 20-30 minutes.
3) Wanting something crunchy to top the soup, I thought of making some baked tortilla chips but decided on a even quicker method and it worked out great. I cut half of a small flour tortilla into 1/2 inch strips and sprayed them with some oil and microwaved for about 30 -45 seconds. Watch closely because it takes just a second for them to get charred. Let it stand out for a few minutes and it will get nice and crisp.
4) I found the soup spicy enough and so didn't add any black pepper. Season it to taste and ladle into a soup bowl. Top with sour cream (if desired), cilantro and finally the tortilla strips. Very satisfying indeed.
I would like to send this as my entry to Susan's Legume Love Affair event.