Black Bean Soup
A hearty black bean soup with pepper tofu and vegetables. The beans are packed full of fiber, folate, potassium, and magnesium.
Ingredients
- 475 g black beans
- 100 g Onions (2 onions)
- 2 cloves garlic
- 150 g celery stalks (2 stalks)
- 200 g red bell pepper (1 red bell pepper)
- 3 tbsp olive oil
- 2 l vegetable broth
- 2 tsp cumin
- 1 tbsp curry powder
- 2 Bay leaves
- 2 tbsp Tomato paste
- 275 g pepper tofu
- 1 Lime
- Salt
- ground black pepper
Instructions
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1.
Soak the beans overnight in cold water.
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2.
Drain and rinse the beans well the next day.
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3.
Peel and finely dice the onions and garlic.
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4.
Wash, trim, and cut the celery into 1 cm cubes. Halve the bell pepper, remove seeds, wash, and cube it to 1 cm pieces.
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5.
Heat 1½ tbsp of oil in a pot. Sauté the onions, garlic, celery, and pepper for 3 minutes until translucent.
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6.
Add the beans, pour in the vegetable broth, and bring to a boil.
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7.
Skim off any foam that rises with a spoon, then simmer on medium heat for about 1½ hours; after one hour add cumin, curry powder, bay leaves, and tomato paste.
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8.
Remove the bay leaves. Pour half of the soup into a blender, puree, and return it to the pot.
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9.
Cut the tofu into 2 cm cubes. Squeeze 2 tbsp of lime juice from the lime.
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10.
Heat the remaining oil in a non‑stick pan and brown the tofu on all sides until golden. Add it to the soup. Season the soup with lime juice, salt, and pepper.
