I really love this vegan, gluten-free soup.
For one thing, it’s a bit different from other black bean soups. It’s creamy. There are no tomatoes. And instead of Mexican spices, there’s a hint of something Italian about it.
It’s also extremely inexpensive, and all the ingredients are items you probably have sitting in your pantry right now. Yet nothing is processed or artificial.
Finally, it’s super-quick and easy to make. How quick and easy? Well, at 10:00 PM tonight I suddenly realized I hadn’t eaten dinner, and also that I needed some food to take to work for lunch tomorrow. By 10:30 I had soup!
- 1 tablespoon Olive Oil
- 1 small Onion, finely chopped
- 2 cloves Garlic, minced or pressed
- 2 cans Black Beans, rinsed and drained (about 14 – 16 oz. each)
- 1/4 teaspoon dried Oregano
- 1 teaspoon dried Parsley
- 1/2 teaspoon Sea Salt
- 1/2 teaspoon freshly ground Black Pepper (or a couple of really good grinds)
- Juice of 1/2 Lemon, or to taste
- 2 cups Water
- Soy Yogurt for topping (optional)
- Saute onion and garlic in the olive oil, about 3-4 minutes.
- Add all remaining ingredients except the yogurt.
- Stir and bring the pot to a simmer.
- Reduce heat. With a potato masher, mash some of the beans to thicken the soup. You are not trying to get the soup absolutely smooth – there will still be some texture. You are just creating a creamy broth.
- Cover and simmer over medium heat for another 15 minutes or so, until the base of the soup is rich and creamy, not thin and watery.
- Taste. You may need to add more lemon, salt, or pepper.
- Top with soy yogurt and enjoy!
- If you want a little heat, feel free to add a seeded jalapeno pepper or one or two green chili peppers, or a small dash of red pepper flakes.
- Of course, if you have the time and a little more in your pantry, you can make this soup more elegant by using an immersion blender and fresh parsley and oregano.
- You can also try adding a spoonful of dry sherry to your bowl once you’ve ladled the soup out.