black-bean-soup

Black Bean Soup


CATEGORY + GARNISH + SEASONING = soup

To be honest, I was starting to feel guilty. Warmer weather is quickly approaching {hallelujah}.  All the while I continue to sing the praises of a steamy bowl of soup. Perhaps the Soup du Jour series is so last season? People need to move on to greater topics like ice cream {du jour}.

Introspection turned guilty thoughts into this freeing realization that people in warmer climates eat soup too. Ah yes, the real truth comes out:

I think about soup.

Who does that?

Food bloggers {of course}

The Caribbean flavors in this soup du jour transport us to our favorite island destination to dispel the notion that soup is only for cooler climates.


black bean soup
category ⇒ puréed

Puréed soup is the result of blending the base liquid (8 cups chicken stock) and the garnish ingredients until the mixture resembles a smooth and creamy texture.

garnish ⇒ CARIBBEAN FLAVOR PROFILE

Black bean soup took a revolutionary turn in my {noble} kitchen. Rather than building the soup using the typical Mexican Flavor Profile, I opted for Caribbean flavors. Here are the garnish items that landed in my pot:

  • garlic, 2 cloves, minced
  • green onion, 3 stalks, sliced
  • dried thyme, 1 teaspoon
  • ground allspice, ½ teaspoon
  • black pepper, to taste
  • cayenne, ¼ teaspoon
  • ground coriander, ½ teaspoon
  • curry powder, 1 teaspoon
  • ground ginger, ½ teaspoon
  • black beans, 1 pound dried, soaked overnight and rinsed.
  • 1 large sweet potato, peeled and diced
  • cilantro, fresh, chopped for garnish
  • coconut milk, a drizzle per bowl for garnish
  • fresh lime juice, a squeeze for garnish
seasoning ⇒ salt and lime juice

Using the taste and season technique, taste soup throughout the cooking process. Add a dash or two of seasoning to the pot to achieve the perfect balance of flavors.

assembly of parts

Assembling the soup is simple as five easy steps.

  1. Place garnish items in a slow cooker and stir to incorporate.
  2. Fill slow cooker with 8 cups chicken stock.
  3. Cook on low setting for 10 hours or high setting for 6 hours.
  4. Depending on texture preferences, blend ingredients to a creamy, smooth texture or pulse soup for a hearty, thicker soup. My preferred blending tool is the immersion blender.
  5. Ladle soup  into bowls and garnish with chopped cilantro and drizzle with a tablespoon or two of coconut milk.

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