This soup is a perfect recipe for a rainy winter’s day, when you need to warm your hands (and your belly) with something hot and scrumptious.
The most important tip here to make this dish allergy friendly, is to monitor the cross contamination of your ingredients. Dried beans and canned products can be made in shared factories or on equipment shared with other food products containing allergens. Make sure you label read, and when in doubt, question.
I also recommend all ingredients purchased be organic (see my blog, Easier Management of Food Allergies, for my rationale)
- 1 tablespoon olive oil
- 1 large onion, chopped
- 1 stalk celery, chopped
- 2 carrots, chopped
- 4 cloves garlic, chopped
- 2 tablespoons chili powder
- 1 tablespoon ground cumin
- 1 pinch black pepper
- 6 cups filtered water
- 2 Rapunzel Veggie Bouillon
- 2 c uncooked black beans
- 1 (14.5 ounce) can crushed tomatoes
Begin by soaking your black beans for 6-8 hours, by covering them with pure filtered water. They will double in size and absorb most of the water. Rinse the beans and set them aside.
In a large dutch oven, large enough for all your ingredients, add your oil and heat to a medium high heat. Saute the onions, celery, and carrots until onions are transparent. Add the garlic and saute for an additional 1-2 minutes.
Add your black beans, water, and bouillon. Reduce the heat to medium low, and allow the beans to cook at a simmer for 2-3 hours until cooked through. The outside of the bean will be slightly firm, with the interior very soft. Monitor the heat and water level through cooking, the beans should simmer, but not boil, and they should always have at least and inch of water over the beans.
Once the beans have cooked, add the chili powder, cumin, and black pepper. Also, add the can of tomatoes. Check for your salt preference and add 1/2- 1 tsp if necessary.
Allow the soup to cook for another 30 minutes on low, stirring occasionally. Remove from the heat and allow it to rest for 15 minutes. Serve alone, topped with cilantro and diced fresh chiles or with a salad and some tortillas strips.
Prep 30 minutes
Cooking: 3-3.5 hours