Yummy Black Bean Soup

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I love a good black bean soup.  Warm, hearty, tasty and I don't feel guilty if I go back for a second bowl (and then another one in the evening). 

Abe's been watching his waistline again, so after indulging in some less-than-healthy food the day before, he requested a healthy dinner the next morning.  And I happily agreed.  Until it was about 30 minutes before he was to come home and I had forgotten about dinner.  Oops.

A bit panicked, I remembered I had a bunch of black beans in the freezer.  So, black bean soup it was.  I looked around for a recipe that would be a bit different than the sometimes bland ones I've made in the past.  I hit the jackpot with this one! I think it's the best black bean soup I've made in a while.

So easy and so yummy.  The celery seed and cumin add a bit of a twist and you can spice it up or keep is on the mild side for the kids by reducing the pepper flakes, like I did.  A bottle of hot sauce at the table will let the braver ones add more heat.

Full of fiber and protein, this will stick to your ribs during a cold night.  It freezes well, too, so double up and you'll have dinner waiting for you the next time you're like me and forget to cook. 

I served with a leafy green salad.

Recipe from Melissa D'Arabian.

Yummy Black Bean Soup 
Serves 4-6

2 celery stalks, chopped

1 carrot, chopped
1 onion, chopped
3 tablespoons olive oil
2 teaspoons dried oregano
1 teaspoon ground cumin
1/2 teaspoon red pepper flakes
1/2 teaspoon celery seeds
3 cloves garlic, minced
2 cups cooked black beans
1 tablespoon vegetarian (or chicken bouillon base)
1 bay leaf
One 14-ounce can diced tomatoes
Kosher salt and freshly ground black pepper

 

Cook the celery, carrots and onions in the olive oil in a large saucepan over medium heat until soft, about 5 minutes. Add the oregano, cumin, red pepper flakes, celery seeds and garlic and cook until fragrant. Add the black beans, bouillon, bay leaf and tomatoes, and enough water to cover by an inch or two (about 3 cups). Simmer for at least 30 minutes, up to 2 hours, adding water if needed. Season and serve.