This is the beginning of our kitchen’s favourite time of year. It’s busy and hot … and everyone else is on holiday or has just come back and wants to tell you all about it … but the produce makes it all worthwhile! The asparagus and strawberries are over, now we are getting lettuces and greens of every description, broccoli, garlic scapes, snow peas, snap peas, the above-pictured baby salad turnips and of course, everyone’s favourite alien-looking vegetable … the mighty kohlrabi!
Today’s recipe is for Black Bean Soup. Looking back, I realize we have explored the possibilities of this most-nutritious-of-all-legumes in dips and in desserts but not in the easiest and most obvious of ways. It is delicious, versatile and so good for you … unfortunately it is not particularly attractive (being a sort of lumpy dark grey) so no pictures unless you take them yourself after trying the recipe.
BLACK BEAN SOUP
Soak overnight …
4 c black beans
Discard the soak water, rinse beans. Place in a large pot and add fresh water until it covers the beans by 2 inches. Add …
6 bay leaves
Simmer until beans are soft, skimming when necessary. Drain.
2 c each of onion, celery and carrot
Saute until soft with …
2 T minced garlic
2 T coconut oil
4 c canned tomato
2 t dried thyme
1 t chillies –if desired
2 T grated orange zest
2 T lime juice
2 litres water or apple cider
Bring to a boil, then simmer for half an hour, stirring frequently.
Remove 1/3 of the soup and puree roughly – watch out for bay leaves! Add back in to soup and adjust salt and pepper according to taste. This is nice served with sour cream or yoghurt, diced green onions and a bunch of friends.
Enjoy the summer … remember the Taste of Italy in September … and take care of each other!