For some of you, fall has begun, and the weather is finally starting to get a little cooler. For others, I know you’re still in the throes of summer and 100+ degree temperatures.
Here, it’s been slightly cooler, but very humid this week. We’re supposed to be in the middle of a typhoon right now, but it keeps changing from sunny to cloudy, and back to sunny again. It seems confused…and it’s confusing me. Where’s the typhoon? But I digress…
Whether fall has already begun for you or you only wish it was fall, here’s a lovely black bean soup recipe to welcome in the season. If it’s still 100+ degrees where you live, just close the shades, turn the air conditioner way up, and pretend fall has started.
I originally found this recipe in my Japanese Foods That Heal book, and adapted it to my own tastes.
Do not be alarmed by the addition of soy sauce in this recipe! You can’t taste the soy sauce! I promise!
Black Bean Soup (serves 2)
- 2 Tbsp olive oil
- 1/2 onion, diced
- 2 cloves garlic, minced
- 1 carrot, diced
- 1 rib celery, diced
- 2 bay leaves
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp sea salt
- good dash of black pepper
- 2 c. water
- 2 cans black beans, drained and rinsed
- 2 1/2 tsp soy sauce
- 1 Tbsp lemon juice (optional)
- Heat the oil in a large pot over medium heat. Add the onion and saute for 2 minutes. Add the garlic, carrot, and celery, and continue sauteing for about 3 minutes.
- Add bay leaves, cumin, coriander, salt, and pepper and cook for about 1 minute. Add water and black beans and simmer for 10 minutes. Add soy sauce, and continue to simmer for about 10 minutes more, or until the vegetables are tender.
- If you want the soup to be thicker, you can use a potato masher or immersion blender at this point to mash/blend some of the black beans. This step is optional.
- Remove soup from heat, and add lemon juice if desired. Serve.
I served the black bean soup with my homemade focaccia bread and a tossed salad.