Black Bean Soup

Couple of days back, one of my relatives pinged me and asked have you tried “Black bean soup”. I thought why it didn’t it strike my mind, and told her no. She told her co-sister prepares a delicious ” Black Bean Soup” and sent me the recipe. Based on the ingredients I had in my home I altered the recipe and here is my version

Checkout other soup varieties,

• Sugar Snap Peas Soup
• Creamy Broccoli Soup
• Minestrone Soup

Ingredients:

Black bean – 3/4 cup

Yellow bell pepper – 1

Onion – 1 , big

Tomato – 1

Bay leaf – 1

Cumin powder – 1/4 tsp

Coriander powder – 1 tsp

Red chilli powder – 1/2 tsp (Adjust according to your taste)

Pergo Tomato garlic basil sauce – 3 tbsp

Water – as needed

Butter – 1 tsp

Olive oil – 1 tsp

Kosher Salt – as needed

Cheese – 2 tbsp

Method:

• Wash and Soak the black bean in warm water for 2-3 hours and drain the water. Pressure cook the black bean with 1:2 water for 2 whistles and after the stream releases naturally strain the water

• Add oil and butter to the pan, and when its hot add onion; sauté till the onions are translucent. Add tomato and bell pepper and cook till the tomatoes get mushy

• Add the cooked black bean and mix well. Add pergo sauce, coriander powder, chilli powder and cumin powder and mix well;cook for 3-5 minutes

• Remove the bay leaf and after the mixture comes to room temperature, blend them into fine paste and transfer it to the pan

• Add water according to the consistency you desire and cook till the soup thickens. Add cheese and cook till the cheese melts, switch off and enjoy the warm soup

My Notes

• Instead of kosher salt, regular salt can also be used
• Instead of pergo sauce, you can use one garlic pod, one more tomato
• Can be served with sour cream instead of cheese