Fend off mid-winter’s chill with a steaming bowl of Sesame Ginger Black Bean Soup. Ginger adds flare, while sesame oil brings a distinctive layer of richness that blends everything together harmoniously.
After tasting your first spoonful, you will need to rethink your concept of black bean soup. Because it is out with the cumin, and in with the ginger this time. I happen to like black bean soup in any format, but my family prefers Asian flavor profiles, and so a new soup recipe was born.
I first served this soup alongside these Japanese-Style Meat and Potatoes. But it will also go well with Slow Cooker Five Spice Beef Stew or almost any stir fry I decide to make in the future. I also thought of pairing it with meatloaf. And next time I will double the soup recipe to be sure to have leftovers for an amazing lunch soup. The first batch disappeared rather quickly! Also, black bean soup is even better the next day after it has had a chance to sit and thicken.
Sesame Ginger Black Bean Soup
- 1 + 3/4 cups (1 can) cooked black beans, divided
- 2 cups vegetable or chicken broth
- 1 white or yellow onion, chopped
- 1/2 of a sweet red bell pepper (capsicum), diced
- 2 teaspoons avocado oil, coconut oil, or other cooking oil
- 2 teaspoons pure sesame oil
- 4 cloves fresh garlic, minced
- 1 teaspoon freshly grated ginger
- sea salt, to taste
- fresh cilantro and red bell pepper slices, for garnish, optional
- Into a large, heavy saucepan, pour both oils (sesame and cooking oil) and heat to medium. Add onion and sauté until tender, about 2 to 3 minutes. Stir in red pepper and ginger. Turn off heat and let cool slightly.
- In a blender or food processor, purée 1 + 1/4 cups of the beans with the warm onion mixture, gradually adding up to 1 cup of broth if needed. Transfer the blended beans back to the pan, add remaining broth, and heat over medium heat, stirring frequently.
- Add remaining 1/2 cup of whole black beans and reduce heat to simmer. Let simmer for 15 minutes or longer, stirring and adding liquid as needed. Season with salt to taste. To serve, ladle warm soup into bowls or cups and garnish with cilantro and red pepper slices.
I’m sharing this recipe at Allergy Free Thursdays.