Quick Black bean soup

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Quick Black Bean Soup - RecipeAdapted from Vegetarian Express, by Nava Atlas and Lillian Kayte (Little, Brown and company, 1995). Simple SolutionJust in time for the Mexican festival celebration of Cinco de Mayo, we offer you a fabulous Mexican-style soup that features one of the healthiest foods you can eat: cholesterol-lowering, high-fiber, heart-healthy black beans. This tasty vegan soup is so quick to make, you’ll have time to whip up some guacamole and tortilla chips to serve alongside.

INGREDIENTS 1 tablespoon extra-virgin olive oil1 large onion, finely chopped3 or 4 cloves garlic, finely chopped4 1-pound cans black beans, drained and rinsedJuice of 1/2 lemon1/2 teaspoon ground cumin1/2 teaspoon dried oregano2 tablespoons finely chopped parsleyFreshly-ground black pepper, to taste4 cups water Optional toppings: green onions, thinly sliced, soy yogurt, reduced-fat sour cream, or low-fat yogurt 1. Heat the oil in a large soup pot. Saute the onions over moderate heat until translucent, 3 or 4 minutes. Add the garlic and saute until the onion is lightly golden, another 3 or 4 minutes. 2. Add the remaining ingredients, except the toppings, along with the water, and bring to a simmer. 3. Mash some of the beans with a potato-masher, just enough to thicken the liquid base of the soup. Cover and simmer gently but steadily for 10 minutes. 4. Serve hot topped with one or two of the optional toppings. Serves 6 to 8.Helpful HintsIf you have any leftovers, this soup thickens quite a lot. You can either thin it with extra water, or serve it as is over brown rice as a delicious sauce.

Suzi

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