blackbeansoup

I got some beautiful black beans from my CSA this week.  Here is a light and clean vegetarian soup, perfect for the start of winter.  Serve it with some warm crusty bread.

For our pescatarian friends, try adding 1 1/2 pounds of fresh peeled tiger shrimp with the cilantro and lime juice and poach until just cooked through.

Makes 10 cups.

Ingredients:

  • 1 cup dried black beans
  • 1 large bay leaf
  • 5 cups water
  • 1 t. kosher salt
  • 1 large carrot cut into 1/4″ dice
  • 1 onion cut into 1/4″ dice
  • 2 stalks of celery cut into 1/4” dice
  • 1 small leek, stem and green part cut away, cleaned well, and cut into 1/4″ dice
  • 1 large shallot, finely chopped
  • 4 cloves garlic, finely chopped
  • 1/2 cup whole San Marzano tomatoes, diced
  • 2 t. Salt
  • 1/2 t. Smoked paprika
  • 6 cups vegetable stock
  • 1/4 cup coarsely chopped cilantro
  • juice of 1 lime
  • extra virgin olive oil for finishing

Preparation:

  • Put first 4 ingredients together in a pot, bring to a boil, then simmer for about 45 minutes or until tender.  Drain and set beans aside.
  • Put next 10 ingredients together in pot and heat to a simmer.
  • Add beans, cilantro, and lime juice.  Taste for seasoning.
  • Ladle into bowls and drizzle with extra virgin olive oil.

Enjoy!

Find Bliss Boston Food Editor Jimmy Smith is the founder, co-owner, and VP of Love Catering, Inc. in Los Angeles, a full-service catering company to to the stars…and their hanger’s-on. For the past seven years, he has been a stay-at-home Dad and short-order cook for his partner and their seven year-old triplets here in Topsfield, MA. Yes, triplets…