The ultimate Winter soup…warming, thick, hearty, delicious.
Serves 6-8
Ingredients
2 c. dried black beans (or 4 c. cooked black beans)
3 c. low-sodium vegetable broth
2 c. water
2 T. olive oil
1/2 t. salt
2 large red onions
2 leeks
1 red bell pepper, chopped
6 cloves garlic, minced
1 large sweet potato
5 carrots
1 small celeriac
2 large ripe tomatoes
1 T. ground cumin
2 t. ground coriander
2 t. ground cinnamon
pinch of cayenne pepper
1 t. thyme
1 t. apple cider vinegar
juice of 1 lemon
salt & pepper to taste
Directions
To cook beans: Cover 2 cups dried beans with water and soak overnight. Drain and rinse beans well. Place beans, 6 c. water, and 1 T. salt in a medium saucepan and heat on high. Once boiling, reduce heat to medium and simmer. As you notice any foam gathering on top of the water, remove it with a large spoon. Cook beans until tender, about 1 hour. (Cooking time varies depending on beans, soaking time, etc., so focus more on the the beans’ consistency rather than a specific cooking time.)
To prepare soup: Warm 2 T. olive oil in large saucepan over medium heat. Add all spices and stir gently until fragrant.
Add onion, leeks, bell pepper and salt, and sauté for about 4 minutes until vegetables begin to soften. Add garlic, sweet potato, carrots, celeriac, tomatoes, and thyme, stirring occasionally for 5-6 minutes.
Transfer 2 c. of the black beans, the broth & water to a blender, and blend for a few seconds to purée beans. Pour bean purée into the saucepan with the vegetables. Add the 2 remaining cups of cooked black beans to saucepan as well, and simmer on medium-low 12-15 minutes, until all vegetables are tender. Add apple cider vinegar, juice of 1 lemon, and salt and pepper to taste.
Serve immediately topped with fresh cilantro. This soup freezes well and can be stored in the fridge up to 5 days. Enjoy!
