A classic, this soup makes for a great main meal or as a side to any lunch or dinner. A small serving makes a perfect mid-afternoon snack as well. Black beans are full of fiber, magnesium, antioxidants, and B vitamins. Canned beans will make prep time faster; be sure to choose BPA-free beans and tomato products [choose tomato products in glass jars to avoid BPA]. One of my favourite canned bean brands is Eden Organic.
Black Bean Soup with Lime & Coriander
- Heat oil over medium heat; cook garlic, onions and celery, stirring occasionally, for 5 minutes or until onions are softened. Add chili powder, jalapeño pepper, oregano, cumin and aniseeds; cook, stirring occasionally, for 1 minute.
- Add beans and stock; bring to boil. Reduce heat, cover and simmer for 45 minutes. Add tomatoes, salt and pepper; simmer for 10 minutes.
- In food processor or blender, purée 8 cups (2 L) of the soup in batches. Return to pot; heat through. Stir in lime juice. Taste and adjust seasoning (Make-Ahead: Let cool; cover and refrigerate for up to 3 days or freeze for up to 2 months. Reheat gently to serve.)
- Makes 6 servings.