Black Bean - Mushroom Soup

The temperature is dropping and all I want for dinner is a cup of hot soup. I have been making few vegetarian soups and this is our current favorite soup. Last year I had Black bean soup in 'Panera Bread' and liked it. Since then I have been thinking of recreating their soup. I went to their website and noted down the ingredients they use. I also referred to this recipe and came up with my own variation. The soup turned out quite flavorful. I enjoyed mine with few corn chips on the side. Do try this recipe and let me know how it turned out for you!

Ingredients:

• Cooked Black beans (or canned) - 1 cup
• Mushroom caps - 9- 10
• Olive Oil- 1 Tbsp
• Onion, medium sized - 1/2
• Bell pepper (green or red), medium sized - 1/2
• Jalapeno, finely chopped - 1 tsp
• Garlic pods - 3
• Tomato, medium sized - 1
• Cayenne pepper - To taste
• Cumin powder - 1/2 tsp
• Dried Oregano - 1/2 tsp
• Lime juice - To taste
• Cilantro - 2-3 sprigs
• Salt - To taste
• Water - As required 

Note: #You can use vegetable stock instead of water, to add more flavor to the soup. 

# Usually I cook a big batch of black beans and freeze it. Hence I used just beans. If you plan to cook the beans (separately, ahead of time) then reserve the water in which the beans was cooked. It adds more flavor and gives a black color to the soup.

#You can also used canned tomato instead of the fresh tomato. I always prefer to use the fresh ones. 

Procedure:

Chop the onion, bell pepper, jalapeño and garlic cloves. 

Now heat oil in a soup pot. Once hot, add in the chopped onion, bell pepper, garlic and jalapeño all at once. Stir it and allow it cook until translucent.

Meanwhile chop the tomato and slice the mushroom.

Now add cayenne pepper, cumin powder, dried oregano and salt to the onion mixture. Fry for few seconds.

Then add in the chopped tomato and give it a stir. Let it cook for a minute. Then add water (as required), sliced mushrooms and black beans.

Mix well and close the lid. Cook it until the mushrooms turn soft. At this point you can adjust the consistency of the soup. I like it watery and hence added extra water. If you want it to be thick then you can grind small amount of black beans separately and add it to the mixture. If everything looks good, turn off the heat. Sprinkle chopped cilantro and squeeze in some lime juice. Mix well.

Black Bean - Mushroom Soup is ready!!

Serve it hot along with few corn chips on the side. Above measurement serves two.

Read More »

Tomato Soup

My search for vegetarian soups has started as it is getting cold in my part of the world. I book marked few recipes and then it strikes me that I have not posted the recipe of good old tomato soup! This is a recipe which I had noted down from a book long time back. I used to prepare this for my father who would always encourage me to try new recipes. It had been a long time since I made this soup. So thought of making it as I had many ripe tomatoes. Do try making this simple soup and enjoy!

Ingredients:

• Ripe Tomatoes, medium sized - 4
• Onion, medium sized - 1
• Butter - 1 Tbsp
• Clove - 1
• Pepper powder - To taste
• Sugar - To taste
• Red Chilli powder - To taste
• Tomato Ketchup - 1 tsp
• Heavy Cream - 1-2 Tbsp
• Salt- To taste

Procedure:

Chop the onion and tomato (discard the seeds of the tomato).

Now in a pan, heat butter. Then add clove and chopped onion. Fry it on a medium flame until the onion turns slight brown.

Then add in chopped tomato and fry until it turns mushy.

Then add little water and bring it to a boil. Let it cook for 2-3 minutes and then turn off the heat.

Now allow this mixture to cool slightly and then puree it (you can remove the clove if you don't like it). Once done transfer it to the same pot. Add water to get desired consistency. Then add red chilli powder, salt, sugar, pepper powder and tomato ketchup. Mix and bring it to a boil.

Once done, turn off the heat and add cream. Mix well. 

Tomato Soup is ready!

Serve it hot or warm garnished with croutons. Above measurement serves two people.

Read More »

Sweet Potato & Black Bean Soup

Sweet Potato and Black Bean Soup is a recent try in my kitchen. Few months back I came across this recipe and wanted to give it a try in the Fall season. I tried making it few days back with variations to suit our taste buds. It turned out very yummy and hence I made it again so that I can share the recipe. Do try making it and you will be surprised as to how sweet potato pairs so well with black beans. In my upcoming posts I will also share recipes of tacos and quesadillas using sweet potato and black beans.

Ingredients:

• Sweet Potato, big sized - 1
• Red Onion, small sized - 1
• Jalapeno, finely chopped - 1/2 tsp
• Garlic pods, big sized - 2
• Tomato, medium sized - 1
• Black beans (cooked or canned) - 1/2 cup
• Red chilli powder - To taste
• Roasted cumin powder - 1/2 tsp
• Oil - 1 Tbsp
• Salt & Pepper - To taste

Procedure:

Wash and peel the sweet potato. Chop them into small cubes. Then chop the onion, garlic, tomato and jalapeño.

Now heat oil in a small pot. Then add chopped onion, chopped garlic and jalapeño. Fry until the onion turns transparent.

Then add in the sweet potato cubes and fry it for 2-3 minutes. Then add in red chilli powder, cumin powder, salt and pepper.

Mix it and after a minute add in chopped tomato and cooked/canned black beans.

Mix and add sufficient water (or vegetable broth). Bring it to a boil and close it with a lid. Let  it cook for 10- 15 minutes or until the sweet potato cubes are cooked (add more water or broth to get the desired consistency of the soup).

Then turn off the heat. Sweet Potato & Black Bean Soup is ready!!

Serve it hot. Garnish it with chopped onion, cilantro, lime juice or any thing your heart desires. This serves two people generously.

Read More »