Black bean soup
Black bean soup

Hello everybody, it is me, Dave, welcome to our recipe page. Today, I will show you a way to make a distinctive dish, black bean soup. It is one of my favorites food recipes. For mine, I am going to make it a little bit unique. This will be really delicious.

Black bean soup is one of the most popular of recent trending foods in the world. It is simple, it is quick, it tastes yummy. It is appreciated by millions daily. Black bean soup is something which I have loved my whole life. They are nice and they look fantastic.

Try a Taster Pack Pureeing or mashing one can of the black beans in this recipe helps thicken the soup's texture. If you would like your soup even thicker, you can remove some of the soup into a separate bowl and whisk in a little flour or cornstarch. Return the mixture to the pot of soup and stir to thicken. How long does black bean soup last in the fridge?

To get started with this recipe, we must prepare a few ingredients. You can cook black bean soup using 12 ingredients and 9 steps. Here is how you can achieve that.

The ingredients needed to make Black bean soup:
  1. Get 2 tins black beans
  2. Make ready 1 onion
  3. Make ready 1 carrot
  4. Take 3 teaspoon cumin
  5. Get 1 clove garlic
  6. Get 2 teaspoon Chinese five spice
  7. Take 2 teaspoon chilli
  8. Make ready 1 teaspoon ginger
  9. Take 1 stock cube
  10. Take Pint water
  11. Take 1 portion dried noodles
  12. Get Salt and pepper

If it reduces too much, add a splash more water. It takes advantage of canned black beans and comes together quickly. Yet the soup tastes remarkably fresh thanks to the carrots, celery and garlic. Cumin and a little bit of sherry vinegar (or lime juice) add a Cuban flair that takes it over the top.

Instructions to make Black bean soup:
  1. In large pan add onion. Garlic and carrott. Fry off.
  2. Drain and rinse beans and add to pan.
  3. Add all spices.
  4. Add stock and water.
  5. Add salt and pepper.
  6. Bring all to a simmer and cook until carrot is soft.
  7. Blitz with a hand blender.
  8. Add the dried noodles. Simmer for 10 mins. Add more water if a little think.
  9. Serve with bread or nachos!!

Yet the soup tastes remarkably fresh thanks to the carrots, celery and garlic. Cumin and a little bit of sherry vinegar (or lime juice) add a Cuban flair that takes it over the top. This lightly creamy black bean soup is packed with flavor. Black Bean Soup is a community recipe submitted by Saami and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe. The first thing we're going to make is a kind of.

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