This is not a plain black bean soup. It has peppers, carrots, chard, tomatoes, ginger, cumin, and a little orange juice, plus chipotle or chili powder if you want some heat. There is a lot going on in the pot, in a very good way.
It also comes together surprisingly quickly. The recipe makes eight servings and takes about 35 minutes, which means there may actually be enough left for tomorrow.
Put yogurt or sour cream, cilantro, avocado, and lime on the table and let everyone finish their own bowl. Cornbread is excellent here, too. If you are bringing the soup to another family, keep those toppings separate and ask how much spice they enjoy.
Love this recipe? You may also like the full Postpartum Soups and Stews Collection.
Black Bean Soup
Ingredients
- 1 small bunch red chard
- olive oil
- 2 sweet red peppers and one green or yellow pepper
- 1 large red onion, chopped
- 2 carrots
- 3 big cloves garlic
- 1 tsp ground cumin
- 1 tsp chipotle pepper powder or chili powder
- 1 knob of fresh ginger, sliced
- 28 oz cans chopped stewed tomatoes
- 2 cups orange juice
- 3 cans organic black beans, drained (or 4 cups cooked dried black beans)
- dashes Tabasco sauce, worcheshire,and soy sauce
- salt and papper to taste
Instructions
- Remove the spines from the chard, setting aside the leafy part to add later. Chop chard spines, peppers, carrots, onion and garlic and saute in olive oil with ginger and spices until the vegetables just begin to soften. And remaining ingredients except chard leaves. Simmer covered about 10 minutes. Add the chopped chard leaves and cook until the leaves are cooked they way you like them. Taste and adjust for flavor.
- Serve with a dollop of plain yoghurt or sour cream, chopped cilantro, avocado slices, lime wedges and cornbread!
Listen While This Simmers
While the beans simmer, listen to Nutrition and Nourishment: The Essentials. This conversation is a practical companion for thinking about food, care, and keeping new parents well fed.