- **Black Beans** - Essential for adding protein and fiber to your soup.
- *Pinto Beans* (Optional) - For an extra layer of flavor and texture.
- **Potatoes** - Choose medium-sized ones for a balanced soup consistency.
- *Carrots* (Optional) - Adds color and sweetness, enhancing the overall taste.
- **Onions** - Finely chopped to bring out savory flavors.
- *Bell Peppers* (Red or Green) - For added color and crunch.
- **Tomatoes** - Fresh or canned, diced for a rich tomato flavor.
- *Garlic Cloves* - Sautéed in oil for depth of taste.
- **Vegetable Broth** - The base that gives the soup its liquid consistency.
- *Olive Oil* - For sautéing vegetables and adding richness.
- **Cumin** - A key spice for a distinctive Mexican flavor profile.
- *Coriander* (Optional) - Adds a citrusy note, enhancing the overall taste.
- *Salt* and *Pepper* - To season according to your preference.
- *Lemon Juice* (Optional) - For a fresh finish and brightness in flavor.
- *Chili Powder* (Optional) - For those who like it spicy.
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Steps
### Black Bean and Potato Soup: A Hearty and Healthy Dish
#### Ingredients:
- 1 pound (454g) of dried black beans
- 2 large potatoes, peeled and diced
- 3 cups (700ml) of low-sodium vegetable broth
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 2 tablespoons olive oil
- 1 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- Salt and pepper to taste
- 1 cup (8 ounces) fresh or frozen corn kernels
- Optional: 1 jalapeño or other mild chili, finely chopped for extra heat
#### Instructions:
**Step 1: Soak the Beans**
- Rinse the black beans in cold water and pick out any debris.
- Place the beans in a large bowl and cover with plenty of water. Let them soak overnight (at least 8 hours) or at least 6 hours if using quick-soaking method by bringing to a boil, then letting it simmer for one minute before covering and letting it sit.
**Step 2: Prepare Vegetables**
- While the beans are soaking, peel and dice the potatoes.
- Finely chop the onion and mince the garlic. If you're adding heat, finely chop the jalapeño or other chili.
#### Step 3: Cook the Beans
- Drain and rinse the soaked black beans thoroughly.
- In a large pot, combine the drained black beans with the vegetable broth.
- Bring to a boil over medium-high heat, then reduce to low heat, cover, and let simmer for about 1 hour or until the beans are tender.
#### Step 4: Sauté Vegetables
- Heat olive oil in another large pan over medium heat.
- Add the chopped onion and sauté for about 5 minutes until it starts to soften.
- Stir in the minced garlic and cook for an additional minute, being careful not to burn the garlic.
- If using a jalapeño or chili, add it now and stir well.
#### Step 5: Combine Ingredients
- Add the diced potatoes to the pan with the sautéed vegetables.
- Pour the simmering bean broth over the vegetables in the pot. Ensure all ingredients are fully submerged.
- Bring the mixture back to a boil, then reduce heat and let it simmer for about 15 minutes or until the potatoes are tender.
#### Step 6: Blend for Smoothness (Optional)
- If you prefer a smoother consistency, use an immersion blender directly in the pot or transfer half of the soup to a regular blender, blend, and return to the pot.
- Stir in the corn kernels and season with cumin, smoked paprika, salt, and pepper.
#### Step 7: Serve
- Taste and adjust seasoning if needed. Ladle into bowls and serve hot.
- Garnish with fresh cilantro or a dollop of sour cream for added flavor and texture.
**Tips & Variations:**
- For a richer flavor, consider using chicken broth instead of vegetable broth.
- Add some diced bell peppers or tomatoes to give the soup more color and nutrition.
- Serve with crusty bread or rice for a complete meal.
#### SEO Keywords:
- Black bean and potato soup
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By following these steps, you can create a delicious and nutritious black bean and potato soup that is perfect for chilly evenings. Enjoy your cooking!