Recipe by tendollarwine
Wow, this is one of the best soup recipes I've ever made! I got this from worldsoups.com and it's absolutely fantastic. I love having this with locally made tortilla chips as opposed to bread or crackers.
Top Review by Debbie Smith
I cooked this for my son and me. He usually gulps down any soup I put in front of him, but both of us really disliked this soup. I was really disappointed with it. Flavor-wise it just wasn't exciting, despite the interesting ingredients.
- 4 cups water (at least)
- 1 cup dried black beans, soaked for 1-2 days, rinsed and drained
- 4 bay leaves
- 1 tablespoon olive oil
- 2 teaspoons cumin seeds
- 3 garlic cloves, sliced
- 1 small onion, chopped
- 2 carrots, chopped
- 1 1⁄2 cups cauliflower florets
- 1 red bell pepper, chopped
- 1⁄2 cup sun-dried tomato, rehydrated
- 1⁄3 cup fresh cilantro, chopped
- sea salt
Directions See How It's Made
- In a large soup pot, bring water, beans, and bay leaves to a boil, reduce the heat to medium-low and simmer, covered, until the beans are tender, about 1 hour.
- In a pan over medium heat, heat the olive oil and add cumin seeds, garlic, onions, and carrots. Sauté, stirring occasionally, for about 5 minutes, or until the vegetables begin to soften.
- Remove the bay leaves from the beans. Add the sautéed vegetables to the beans and add cauliflower, bell pepper, and sun-dried tomatoes. Add more water if needed, to cover by at least 1 inch. Continue to simmer for around 20 minutes, until the cauliflower is tender.
- Stir in cilantro and salt to taste.
- Either leave the soup chunky, or use an immersion blender (or a couple cups of soup in a blender) and purée until desired consistency.