One of my kind and caring new york city readers, Julia, sent me this sweet and spicy recipe a while back. It is quick and easy, hearty yet refreshing and filled with vitamins, minerals and protein. I absolutely adore it and am so grateful she passed it on. Even the heaviest of meat-eaters will love this vegan delight! Canned black beans are hard to find in Australia. I have no idea why. You can only get organic varieties at health food stores, otherwise you can buy dried black beans in bulk. Just make sure to soak them in a bowl of hot water the morning of the day you plan on making the soup. This will speed up the cooking process.
2 tbs olive oil
1 large onion, chopped
3 ribs of celery with greens, chopped
4 garlic cloves, diced
1 jalapeno pepper, seeded & diced
1 bay leaf
1 kaffir lime leaf (optional- we have it in the garden)
1 red capsicum, seeded and chopped
3 cans of black beans or 2 1/2 cups of dried and soaked black beans
2 tbs ground cumin
1 1/2 tsp ground coriander
salt & pepper
4 cups vegetable stock
1 can of diced tomatoes (or 1 cup chopped fresh tomatoes)
1/2 lime, juiced
Heat a large pot over medium-high heat
Add olive oil, onion, celery, garlic, jalapeno and bay leaf. Let them sweat for 3-4 minutes, then add the capsicum
Add rinsed beans to the pot (use a fork to mash up a third of the beans for a thicker soup)
Season with cumin, coriander, salt & pepper
Add veggie stock and tomatoes and bring to a boil
Reduce heat and simmer for 15 minutes or until the beans are at desired texture
Add the lime juice.
Remove bay leaf and kaffir lime leaf
Serve with warm tortillas and guacamole for a really filling meal.
A big thank you to Julia again! Now, what are you waiting for? Go buy some black beans!