This is my husband's excellent black bean soup recipe!
Q – Where did this recipe come from?
A – We were down in Alabama, out shopping, and I picked up a bag of beans for soup that came with a spice pack and a simple recipe. One of the problems you have when you get a good soup like this is that it’s almost impossible to try to reproduce the spice packet. Usually when you find one that’s really good in flavour, it’s not a mass produced commercial brand, and you may not find it again in the stores. So, to get you started with this recipe, I’ll suggest you use the Indian spice mix that’s widely available called garam masala (I’ve also used Montreal Steak Spice). It’s in the spices that you can make your own personal signature on the soup.
Q – What do you like most about this recipe?
A – It begins as just a very simple “How To Cook Dried Beans”, and after that, with minimal additions, turning it into a flavourful soup, so simple.
BLACK BEAN SOUP
vegan / vegetarian
1 lb. black turtle beans
28-oz tin of crushed (not ground) tomatoes
Vegetable stock cubes or powder (enough for 1 litre of broth)
2 Tb. garam masala
2 Tb. olive oil
1 med. to large cooking onion
1 med. to large green pepper
Check beans for stones and soak overnight, rinse and drain. Put in pot and cover with about 1.5 inches of water. Simmer for 1.5 hours with lid on.
Sauté onion and pepper in olive oil, add to beans with garam masala and stock cubes. Add crushed tomatoes. Add water if needed, simmer for one hour with lid on. Add more salt as required, more water as required.