Black bean soup

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Today we present to you a beautiful black bean soup. I always used to order this hearty soup in one of those over-crowded mountain restaurants, when we would go skiing with the fam. In the middle of a snow-stormy day, (when you were afraid your toes might freeze off) it was always equally satisfying. I guess the weather lately reminded me of these times, and I’ve just been craving this black bean soup. So the other day, I made this lovely soup with a limey twist and served it with some crunchy baked tortilla chips. It might not be the most photogenic soup we’ve made, but I promise it will exceed your expectations!

Ingredients to serve two
○ 2 tins (400g) of black beans ○ 2 red onions ○ 1 lime ○ a handful of coriander ○ 4 cloves of garlic ○ sour cream  ○ 1 red chili ○ 1 pack of tortillas ○ grated Gouda cheese ○ thyme ○ olive oil ○ cumin ○ salt and pepper to taste

Making the soup
This soup only takes a couple steps, so it’s great if you just want to quickly throw together a meal. Start by chopping up the onion and garlic, and fry this in a big soup pot with a decent amount of olive oil. Pick the coriander leaves, and slice the coriander stalks and red chili. Once the onions start to turn translucent, add the black beans with the liquid, the coriander stalks, the chili, and the zest of one lime. Sprinkle in all the herbs and the salt and pepper. Let this simmer for a while. You might need to add an extra splash of water, depending on how thick you like your soup. While this simmers, cut your tortillas into large triangles and drizzle these with lots of olive oil and a little bit of salt. Pop these into the oven for about 4 minutes on 200 degrees Celsius. Keep an eye on them though, because they burn super quickly! Now it’s time to add the juice of one lime to the soup and give it one last stir. Then scoop the love into some nice big bowls. Top it with some sour cream, the coriander leaves, some grated Gouda cheese* and there you have it: some wintery happiness and inner warmth all in one bowl!

Although there is nothing like eating a black bean soup high up in the snowy mountains to keep you warm, eating this soup in the comfort of your own home is pretty great too. The lime and coriander really add the perfect fresh twist to soup. Oh and the crunchy tortilla chips just seal the deal. So all in all, this hearty soup is just perfect for one of those days when you’re afraid your toes might freeze off.



* I shockingly forgot to add the grated cheese before taking the pictures, but you should certainly not forget to add it before indulging in this soup!


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