First off, don’t let the pictures scare you, but rather inspire you. That is how I got interested in cooking. The pictures did it for me. I like taking pictures and I like pretty pictures. The secret to getting me to do something (or not do something) is to show me a picture. That is how I determine if I want to make a recipe.

This black bean soup recipe is absolutely delicious, which will pretty much be all of the recipes shared here at Milk & Honey Mommy. This soup freezes well, so I usually double the recipe for a future meal. It is also a great soup on the go for moms. I had enough time to feed the children, but almost forgot about me. So I heated it, poured it in a cup, and drank and drove. Drinking and driving was okay in this instance.

What you need:

Set your stove on medium heat, measure the cooking oil, and add it to your soup pot. Rinse and clean/scrub all of your vegetables before starting. Let’s get all of the chopping out of the way starting with your onions…

garlic and then celery. Set it aside on a plate or in a bowl to use momentarily. There is no need to separate because you are going to add them all at the same time.

Measure out your cumin seeds and place them inside a plastic bag or in between a material that will allow you to crush the seeds without loosing any of the crushed pieces. I bet you never thought of a hammer as a culinary tool. This is actually a lot of fun. If you’re having a rough day, then pounding seeds works off a lot of stress. It’s a temporary, but enjoyable high.

This picture was just too pretty not to take. I’ve added the measurement of dried oregano to my plate of ingredients. Now the real fun is about to start.

Pour your plate/bowl of ingredients of chopped garlic, onion, celery, carrots, crushed cumin seeds, and dried oregano into the soup pot and sauté for 4-5 minutes.

Add the water, salt, and vegetable broth. Stir to mix with the first set of ingredients already added to the pot.

Drain the black beans. I haven’t really figured out what to do with the “bean juice” that is left over. If you think of something, then let me know. Until then, I suggest you toss it.

Add the black beans to the soup mixture and stir. Raise the stove temperature to high. Once the soup starts boiling, reduce the heat, and cover the pot. Allow it to simmer for about 35-45 minutes. Now, relax for a few minutes and enjoy the pretty colors of the delicious soup you are making. If you decided to use dry black beans, then follow the directions up to the point of using (after soaking/boiling or whatever is suggested on the package) and once they are ready, add them to the soup mixture.

While your 35-45 minutes of “free” time is ticking away…hey, I’ve got an idea. Let’s do do more chopping! That is one thing with soup. It is pretty difficult to get away from chopping unless you have a Cuisinart (or shut your mouth…opening a can). So, grab your sharp knife and start chopping the bell pepper.

I have a Cuisinart and sometimes it’s just easier to chop manually. Fresh herbs don’t do too well in the chopper and so I continue chopping the parsley with my sharp knife. Thank goodness for a sharp blade.

Take 2-3 cups of the soup mixture and put in a blender.

RED FLAG SUGGESTION: You may want to pour the 2-3 cups of soup into a separate bowl and scoop into the blender from there one cup at a time. Hot, scalding soup contained and mixed at high speeds can leave marks on the body if escaped. Believe me, this is not a memory you want in your head. Don’t ask me how I know.

Pureé for about 15 seconds and then return it to the soup pot. If you want a smooth soup, then pureé a little longer or use more than 2-3 cups of the soup. I like a more chunky soup, so I pureé about one half of the soup for not more than 10 seconds. Don’t get caught up in the pureé time. If it looks smooth, then it is smooth. If it looks chunky, then it probably is chunky. Stir soup well after returning pureéd portion to the pot.

Your hard work pays off because you are almost finished. Add the chopped pepper, sherry, fresh chopped parsley, and the hot sauce. Cook on low-medium heat for another 5-10 minutes. Serve and enjoy!

Top with some sour cream and fresh cilantro for a perfect taste.

How You Do It
Warm the oil in a soup pot over medium heat.
Chop onions, carrots, garlic, and celery and set aside.
Measure and crush cumin seeds using a mallet or my favorite a hammer.
Once oil is heated, add the onions, carrots, garlic, celery, dried oregano, and crushed cumin and sauté for about 4-5 minutes.
Slowly add in the water along with the salt, and vegetable broth.
Stir.
Drain black beans and add to the mixture and stir well.
Raise the heat.
Once the soup starts to boil, reduce the temperature to low, cover, and cook for 35-45 minutes more.
Chop bell pepper and parsley and set aside.
While still hot, place 2-3 cups of the soup in a separate bowl, and pureé one cup at a time for about 10-15 seconds each.
Return pureéd soup to the pot and stir well until blended.
Add the bell pepper, sherry, fresh parsley, and hot sauce and cook on medium heat for another 5-10 minutes.
Serve in individual bowls and top with sour cream and cilantro for added flavor.