Monday, April 13, 2009

Black Bean Soup

After a long weekend (gotta love Easter) full of rich foods and wine, my body was craving something simple, nutritious, and filling. Black bean soup! This is something I threw together with things I had lying around the house. SO not in the mood to shop on Easter Monday. I added miso paste for depth and saltiness.

Being of Japanese descent, this is something I always have in the fridge. You could definitely use chicken stock or some other kind of stock but would have to play around with the seasonings a bit. Oh, I also used an immersion hand-blender (gotta love those things!)

Lazy day black bean soup

1 1/2 cups dried black beans (soaked over night, simmered for 2 hours until soft, drained)
1 onion, chopped
2-3 cloves garlic, chopped
1 - 1 1/2 inch piece of ginger, peeled and chopped
2 tablespoons miso paste (I think red or white would be fine)
soy sauce, to taste.
Cilantro sprigs (optional)

In a large pot, heat up some oil over med-high and saute the garlic, onions and ginger until the onions are translucent.
Add the black beans, stirring in incorporate onion/garlic/ginger flavours for about 2 minutes.
Add 2 cups water and miso.
Bring to a boil stirring occasionally to help miso dissolve.
After miso has dissolved, simmer for about 5 minutes. Add as much or as little soy sauce depending on how salty you 'd like it to be. You can add more water for for a thinner soup.
Being very careful that the blender is fully submerged in the liquid, pulse until desired consistency is reached. I like it pretty well blended. It's better to stop the blender before moving it around the pot. And never life the blender up while you're still blending, otherwise you'll end up wearing the soup!
Garnish with cilantro.


You could even add some heat to this by adding a few green chiles. I decided to keep mine heat-free to help my body cleanse a little but will definitely be trying this recipe again with some chiles.

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