I mentioned this soup in my brown bag lunch post from last week. I soaked about two cups/1 pound of dry black beans overnight on Sunday and then cooked them Monday afternoon. I let them cool after cooking, drained them, and then out half in the fridge for later in the week. The other half I added to this soup. Once cooked, the two cups of dried beans yielded about 6 cups (around the same amount as 4 cans of canned beans).
This was a very nice soup – hearty and filling with just a little bit of spice. It was also quite cheap and made a whole lot of soup. We ate it for two dinners and one lunch (6 portions), froze a tupperware full (2-4 servings), and took another full tupperware over to my grandparents (2 more servings).
Black Bean and Tomato Soup (adapted from Epicurious)
2 tablespoons olive oil
2 onions, diced
3 carrots, diced
4 stalks celery, diced
5 cloves garlic, diced (I was having fun with the numbers)
1 red bell pepper, diced
2 small or 1 large jalapenos, diced
2 teaspoons cumin
3 cups cooked black beans (or 2 cans drained and rinsed)
1 box, 32 oz, low sodium vegetable stock
1 28 ounce can diced tomatoes
salt and pepper to taste
cilantro, green onions, and feta cheese to top
Heat the olive oil in a large pot. Add the onions and cook until the become soft. Add the carrots and celery and cook for a few more minutes until they are also soft. Add garlic, jalapeno, and bell pepper and cook for 1-2 minutes more. I prepared everything up to this point early in the afternoon and then put it all in the fridge until 30 minutes to an hour before dinner time.
After all the vegetable are cooked, add the black beans, tomatoes, vegetable stock, and seasoning. Cook everything together at least until it is heated through – 20 minutes to 1 hour – stirring occasionally. Top with cilantro, green onions, and cheese right before serving.