Black Bean Soup with a Splash

This is a recipe from my 1000 Vegan Recipe book. The soup turned out alright, but it definitely needs something else. We both agree some fresh cilantro blended in the soup would add a lot. And maybe a little bit more thyme and cayenne. But overall, it was good.

Black Bean Soup with a Splash

Makes 4 to 6 servings

Ingredients:

1 Tbs olive oil

1 medium onion, finely chopped

1 celery rib, finely chopped

2 medium carrots, finely chopped

1 small green bell pepper, finely chopped

2 garlic cloves, minced

4 cups vegetable broth

4 1/2 cups cooked or 3 (15.5-ounce) cans black beans, drained and rinsed

1 tsp dried thyme

1 tsp salt

1/4 tsp ground cayenne

2 Tbsp minced fresh parsley, for garnish

1/3 cup dry sherry

 

Directions:

1. In a large soup pot, heat the oil over medium heat. Add the onion, celery, carrots, bell pepper, and garlic. Cover and cook until tender, stirring occasionally, about 10 minutes. Add the broth, beans, thyme, salt, and cayenne. Bring to a boil, then reduce the heat to low and simmer, uncovered, until the soup has thickened, about 45 minutes.

2. Puree the soup in the pot with an immersion blender or in a blender or food processor, in batches if necessary, and return to the pot. Reheat if necessary.

3. Ladle the soup into bowls and garnish with parsley. Add splash of sherry to bowl. 

Note: Rich's 2nd bowl and my 1st bowl (after it sat for a while) had a much better flavor then when I tasted his right after it was done. I think letting it sit for a little while is a good idea and makes the flavors come out a little better. I didn't add the sherry to mine, but added some cracked red pepper instead. It was yummy!