I love moments when my creative cook takes over and something is about to be born in my kitchen. This new baby is a spicy, zesty black bean soup with the addition of red quinoa to make it a fabulous option for a complete meal. Very scrumptious!
All JasonShonBennett.com recipes are made from 100% plant-based wholefoods. All are animal-free, dairy-free, vegetarian and vegan. They are also gluten-free (except for the occasional recipes containing jumbo rolled oats).
1 ½ – 2 cups black beans, soaked overnight (or 3 tins organic black beans, rinsed)
2 large onions, sliced in half moons
3 – 5 cloves of garlic, crushed
¼ tsp chilli flakes (or more, if you like heat)
2 tsp ground cumin
1 tin chopped tomatoes
1 heaped Tbsp tomato paste
1 cup red or black quinoa, rinsed
1 tsp quality sea salt
fresh ground black pepper
juice of one lime
1 Tbsp quality vegetable stock
8 – 10 cups water
extra lime wedges and fresh coriander for garnish
1. Rinse well and drain the soaked black beans.
2. Place in a saucepan, cover in water and bring to the boil. Simmer for 40 – 60 minutes or until tender to bite. Drain and put aside.
3. Place the onion slices in a large soup pot in a few Tbsp of olive oil on a medium heat. Stir for 5 – 10 minutes until soft and clear.
4. Add garlic and chilli flakes and stir for a few more minutes.
5. Add ground cumin and drained black beans and coat well.
6. Add chopped tomatoes and all other ingredients including water and bring to the boil, then simmer on low heat for 40 minutes or until quinoa is ‘al dente’. Add more water if desired.
7. Let cool for a while and once ready, ‘part-blend’ the soup. You can do this by placing your stick blender in the soup for just a few bursts so that some but not all of the soup is blended. Or, you can take out half the soup and place in your blender to make a rough(not smooth) blend and then place back into the pot with the remainder of the soup. This approach gives the soup a good hearty thickness but it still had lots of interest and ‘bits’ giving it a great texture.