Black Bean Soup with Cumin Yogurt


From Anastasia Davies Hinschliff

Serves 6 hungry people

Says Anastasia: “I was first served this soup in Austin, Texas by the fabulous Molly O’Halloran.  It has become a running favorite in my house and my kids cheer when they see/smell it simmering on the stove.  I have also served it at a fancy dinner party…the presentation is very pretty.”

Ingredients

Soup

1 tablespoon olive oil
2 medium red onions, chopped
1 medium red bell pepper, chopped
1 medium green bell pepper, chopped
4 garlic cloves, minced
4 teaspoon ground cumin
1/2 teaspoon ancho powder
1 16-oz. package dried black beans
1 tablespoon chipotle chiles from a can, chopped*
7 cups chicken broth**
2 tablespoons fresh lime juice
2 teaspoons kosher salt
1/4 teaspoon ground black pepper

Cumin yogurt

1 container of plain Greek yogurt
cumin powder
salt and pepper

Preparation

Heat olive oil in heavy stock pot over medium heat.  Add onions and bell peppers and saute until beginning to brown, about 8 minutes.  Add garlic, cumin, and ancho powder; stir one minute.  Add beans and chipotles and mix around for a bit. Add chicken broth, bring to a boil, cover and lower to a simmer until beans are very tender (1 1/2 hours maybe …I just eyeball the time).

Use an immersion blender to puree the soup — but not too much, as you want to keep some of the beans whole.  Stir in lime juice, salt, and pepper.  Adjust seasonings if need be.

In another bowl, add cumin, salt, and pepper to yogurt until you like how it tastes.  If you want to get super fancy, toast whole cumin seeds in a small saute pan over medium heat until lightly golden brown, then grind up with mortar and pestle.  You can also substitute creme fraiche, sour cream, or crema for the yogurt.

Ladle soup into bowls and drizzle cumin yogurt over top (or simply throw in a big dollop).  My kids love to then add crushed tortilla chips and a fresh squeeze of lime.

You can make this soup a day in advance as it thickens the longer it sits.  PLUS, on day three, you can also spread thickened soup on a corn tortilla and top with a fried egg (!!). That is, if there is any left by day three, which I doubt.

*Here is where you get your heat so play around with this measurement.

**Swap out chicken broth with water or veggie stock for you meatless lovers.  You might want to then adjust the spices for more flavor.

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