The first day of Fall is Finally here. After the muggy summer, so looking forward to some cool weather. Cooler weather begs for hot soups and this one is so hearty, it eats like a meal!
When you step out in the morning to wait for the school bus, there is a nip in the air which is definitely welcome after the sultry days. The leaves are changing color and it is nice to see the red, yellow and orange hues on the trees.
According to the Farmers Almanac, Autumnal Equinox usually falls on September 22nd, 23rd or 24th. The term Equinox, actually means “equal night” and on this day, both day and night are 12 hours each. After today, temperatures will begin to drop and the days will get shorter and nights longer.
OMG, OMG, I am reminding you of your Social Science/Geography teacher and Middle school is flashing in front of you!! Sorry, lets move on to the recipe-
Here is the written recipe, followed by the step by step pictorial one-
Black Bean Soup/Mexican Inspired Soup
Ingredients
For Boiling the Black Beans
- 1 cup Black Beans soaked overnight
- 2 Garlic cloves
- 2 jalapenos/Green chilies optional
- 6 cups water
- Salt as per taste
For the soup
- 2 tbsp Oil
- 1 Onion chopped
- 3/4 cup salsa
- 2 tsp Garlic Minced
- 2 tsp Jalapenos/Green chilies minced
- 1 tsp Jeera/Cumin seeds
- 11/2 tsp Taco Seasoning
- Generous Squeeze of Lime/Lemon
For Garnishing
- Mexican Cheese Blend/Pepper jack Cheese or any cheese that’s available omit for a vegan option or use vegan cheese
- Sour Cream omit for a vegan option
- Chopped Jalapenos/green Chilies or Cilantro
Instructions
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Soak Black Beans overnight.
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Rinse Black Beans and cook with Garlic, Jalapenos, water and salt.
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Give 4 whistles in pressure cooker or just cook in pot till done.Cool.
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In hot oil, add Jeera/cumin. Let it crackle.
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Add Onions and cook till pink and translucent.
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Add Garlic and Green Chilies and continue to cook till light brown.
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Add Taco Seasoning and cook some more.
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Meanwhile, Once the Black Beans have cooled, Blend 3/4 of the Black beans with the salsa, in a blender. Leave 1/4 of the Black Beans as is. We want some texture in the soup.
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Add the blended and whole black beans to the onion mixture.
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Bring to a rolling boil and then turn down the temperature to simmer and simmer for 15 minutes.
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Garnish with Cheese,sour cream,Cilantro, Jalapenos, salsa.(omit cheese and sour cream for vegan option)
Notes
Here is the step by step pictorial recipe-
Soak 1 cup Black Beans overnight
Boil soaked beans with Garlic, Jalapenos and salt.
Cool completely and blend only 3/4 of the boiled beans with salsa. Save 1/4 as is, for some texture to the soup.
Ingredients to make soup
In hot oil, add Cumin/Jeera
Add chopped onions, after sometime, add Garlic and Green chilies and continue to cook.
Add Taco Seasoning
Cook for a few more minutes
Add the blended and whole Black beans and bring to a rolling boil
After simmering for 15-20 minutes, give a good squeeze of lime/lemon
Top with Sour cream(omit for vegan option), Mexican Blend cheese(vegan cheese for vegans or omit), chopped Jalapenos and Enjoy!
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Shefali
Looks yum and so easy too! Thank you for sharing your recipes. I look forward to them every week 🙂
Aanchal Gupta
Hi Shefali, thanks a lot. As a new blogger, it is so encouraging to hear that you are enjoying my blog and look forward to my recipes. The encouragement and positive feedback are appreciated. Thank you once again.