This umami-rich soup is hearty and comforting. Porcini mushrooms and soy sauce amplify the meaty flavors in this vegetarian dish, while ensuring the spotlight stays on those tender black beans. Due to the long cooking time there is no need to pre soak the beans. Enjoy your black bean soup topped with sour cream, crushed up tortilla chips, or minced red onion.
Black Bean Soup
- 1 small onion, finely chopped
- 2 garlic cloves, minced
- 2 tsp chili powder
- 1 tbsp vegetable oil
- ¼ oz dried porcini mushrooms
- 1 tsp soy sauce
- 2 1/2 cups low sodium vegetable broth
- 2 celery stalks, finely chopped
- 1 large carrot, finely chopped
- 1 bay leaf
- 1 cup dried black beans, rinsed
- 1 tsp apple cider vinegar
1) In a Suvie pan, stir together 1 small onion, 2 celery stalks, 2 garlic cloves, 2 tsp chili powder, and 1 tbsp vegetable oil. Place in the bottom zone of Suvie and broil for 12 minutes or until softened and fragrant.
2) Remove pan from Suvie and stir in ¼ oz dried shiitake mushrooms, 1 tsp soy sauce, 2 ½ cups vegetable broth, 1 large carrot, 1 bay leaf, 1 cup dried black beans, and ½ tsp ground black pepper. Place pan in the bottom zone of Suvie, input settings and cook now.
Suvie Cook Settings
Bottom Zone: Slow Cook High for 10 hours
3) Remove pan from Suvie. With a potato masher or fork, mash half the beans until thick and pasty. Stir in 1 tsp apple cider vinegar and thin soup as needed with hot water to achieve desired consistency. Season to taste with salt and pepper. Divide between bowls and serve.
Nutritional Information per serving (4 servings per recipe): Calories 230, Total Fat 4g, Total Carbohydrates 38g, Total Sodium 520mg, Total Protein 12g.