Today was stocks and soups day in my cooking class. There will be much more on that later, but first, a quick post and recipe.
Last night was closet cleaning out time.
Actually, it’s always closet cleaning out time at my place. This time, the cleaning extended to the fridge and pantry. I used up 4 cans of black beans, a can of crushed tomatoes, a bunch of onions and garlic, and some labne from the fridge.
Voilà – soup.
Black bean soup with cumin labne
The inspiration for this soup came from Smitten Kitchen’s own black bean soup with toasted cumin crema. I ditched the peppers, used canned beans instead of dried, added tomatoes, and substituted labne for the crème fraîche. My soup is thinner and more brown in color (due to the tomatoes).
- olive oil
- 2 onions
- 3T chopped garlic (3-4 cloves)
- 1 T chopped chipotle pepper in adobo sauce (this was about a single chipotle pepper)
- 1 T (or more) cumin
- 1 C crushed canned tomatoes
- 4 15.5 oz cans black beans (I used Goya)
- 5-6 C water
- lime juice
- labne (thick middle eastern yogurt – similar to sour cream)
Prep. Chop onions and garlic. Finely chop chipotle. Drain beans and sprinkle with some baking soda (helps make them more digestible).
Cook. Saute onion in oil until brown, about 8-10 mins. Add garlic, chipotle (and all that adobo sauce), and spices. Cook over low-medium heat for another 5 minutes. Add tomatoes and water. Simmer about 15 minutes. Rinse the baking soda off the black beans, and dump them into the soup. After another 10 minutes, whizz with an immersion blender and add salt and lime juice to taste.
Top. Thin labne with some warm water and mix with cumin. Add a dollop of labne to the soup and sprinkle a little cumin on top.