Black Bean Vegetable Soup

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Having soup on the menu always gives me a lot of satisfaction especially if the soup is hearty, healthy and low fat. So even when I eat out, I often find myself ordering soups. My last couple of visits to Panera Bread I knew even before I went in, what I was going to order, their cumin flavored black bean soup.I tried it once and was immediately hooked on to it. Surprisingly for me, R who is not a very bean soup kind of person also took to this soup a lot and has been wanting to have it at home too.

I can never resist an invitation to cook something healthy and protein filled.So inspired by Panera bread's Black bean soup I set about recreating its taste at home. The major deviation I made, I added a lot of vegetables to the soup making it even more hearty. I guessed at the ingredients and did not follow any particular recipe to make this soup. We thoroughly enjoyed this soup with some crusty bread and this soup is definitely going to make regular appearances in my menu :-)



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 Ingredients and Method to make Black Bean Vegetable Soups

1 1/4 cup black beans soaked overnight in sufficient water with a pinch of soda (the soda is optional)
3 medium onions cut into little pieces
3 large carrots cut into 1/2 inch pieces
1/2 can diced tomatoes (approximately 200 gms)
4 stalks celery cut into little pieces
4 cups of water or vegetable broth
salt to taste
1/2 tsp minced garlic
1 1/2 tsp red chili powder (or according to taste)
4 tsp cumin powder
2 tbsp oil

Drain the water that the black beans were soaked in, place in a container with water about 1/2 an inch or 3/4 of an inch above the beans, place container in pressure cooker and cook until beans are soft but not mushy (for me it took about 4 whistles in the pressure cooker). Keep the cooked beans with any remaining liquid aside .

Alternatively place the black beans in a large heavy bottomed pan with sufficient water and let it cook on a stove top until the beans are soft but not mushy. Keep adding water and stirring occasionally during this process. Keep the cooked beans along with the balance liquid aside

Heat oil in a large heavy bottomed pan, add onions and saute until onions turn transparent. Add minced garlic and stir for a few seconds.

Add diced tomatoes and saute it until the tomatoes become a little soft. Add the cumin powder, chili powder and stir a few times.

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Then add chopped carrots, celery, salt to taste and water or broth and allow the vegetables to cook until they are still a bit firm and not too soft and mushy.

Add black beans and allow the entire mixture to simmer for about 20 to 30 mins on a low flame.Adjust water if required at this point to achieve required consistency.

Remove from heat and serve hot with a crusty bread, or croutons or just plain bread too.

Serves approximately 3-4


This soup is off to the Healthy Inspirations Event- Soups being hosted by me