We woke up to frost everywhere this morning. Brrr! This is a soup that would perfect on a day like today, though I eat soup all year round and actually had the inspiration for this soup on a warm day in Aruba.
I couldn't find a recipe for Aruban (or is it Arubian, I've seen it both ways?) Black Bean soup so I fiddled around with a few black bean soup recipes to come up with my own.
Aruban Black Bean Soup
2 cans of black beans, rinsed and drained
1/2 large red onion, chopped
1-2 yellow peppers, chopped in large chunks
2-3 cups of vegetable broth
cumin, salt, pepper
1-2 cloves garlic, crushed
Saute onion and garlic in Dutch oven (add olive oil or spray if you like). Cook until translucent. Add peppers and saute for a few minutes more. Add beans, broth and spices to taste. Bring to a boil and reduce heat to simmer. Carefully remove a cup or two of the soup and puree in a blender (or use an immersion blender). Return to pot and allow to thicken on low. I served mine over brown rice.
So simple and satisfying!
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