Black Bean Soup With Cumin and Coriander

READY IN: 50mins
Recipe by Studentchef

This was printed in the Montreal Gazette and can be found in Deborah Madison's Vegetable Soups. I think I'll try it some time soon.

Top Review by UmmBinat

So delicious for DD1 (5 years old), DD2 (15 months) and I. I did use additional home-made stock instead of water and may have reduced the cayenne somewhat. I used organic light tasting extra virgin olive oil, extra organic carrot, a few dashes of celery seeds as I had no celery on hand, no bell pepper, organic garlic cloves, organic cilantro (fresh coriander), sea salt, to taste, the larger amount of cumin, sweet paprika as that is all I had, Eden brand organic black beans, organic yogurt in place of sour cream to be corn free, freshly squeezed lemon juice lemon juice instead of lime as that is what I also had on hand, plus the rest of the ingredients. I would make this again. Made for Healthy Choices Tag Game 2013.

Ingredients Nutrition

Directions

  1. Heat oil in medium heavy frying pan over medium high heat and cook onion, carrots, celery, green pepper, garlic, and coriander stems until onion begins to soften.
  2. Season with salt, cumin, parika, bay leaves, and cayenne. Lower heat and cook ten minutes more, stirring occasionally and taking care paprika and cayenne do not burn.
  3. Add water and continue to cook until onion is soft, about eight minutes. Stir in beans and all but 3 tablespoons of the chopped coriander leaves and heat, stirring occasionally, for about 15 minutes.
  4. In a cup, combine sour cream, lime juice, and remaining chopped coriander leaves.
  5. Serve soup hot in heated bowls, topping each serving with sour cream mixture.

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