Black Bean and Coffee…Yes Coffee Soup

Black Bean and Coffee Soup

Yes, you read it correctly! Black bean and coffee soup! This is one of the more adventurous recipes we have tried in a while. After all, how many soups have you tried in your life that have contain coffee? On purpose, I mean! I never really grew up eating black beans (or any beans other than green string beans, really!), so it was a mark of how far we have come with our eating habits and our pure enjoyment in testing out healthy flavour combinations that we decided to give this recipe a try.

Black beans are an excellent source of protein, which is how many vegetarians fill their protein requirements without turning to animal sources. And as another plus (for those of you who don’t keep track of the price tags at the grocery store), canned beans are WAY more budget friendly than buying meat! While it is true that they are not as pure a protein source, you also get the added benefits of the high fiber content.

It is quite possible that my favourite part of trying out this new recipe was the delicious aroma of brewing coffee that permeated the kitchen while we were prepping the ingredients. Or was it enjoying the rest of the coffee while the soup was on a simmer? Ah well, we will let you know next time we make it, which I am certain will not be long from now!

Black Bean and Coffee Soup

Recipe

3 cans of black beans (19 oz), drained and rinsed
2 Tbsp olive oil
2 medium onions, finely chopped
2 large stalks of celery, chopped
1 red bell pepper, finely chopped
2 red Thai chili peppers, chopped
1 cup kale, finely chopped
3 large cloves garlic, minced
1 Tbsp cumin
4 cups water
2 cups brewed coffee
1 bay leaf
Low fat plain yogurt, for garnish

Heat oil in a large soup pot over medium heat. Cook onions, pepper, celery, Thai chilis, and garlic until they are soft and starting to brown (around 7-8 minutes). Add cumin and cook for an additional minute, stirring well. Add beans, coffee, water, bay leaf, and kale. Bring to a boil while stirring occasionally, ensuring to skim off any foam that rises to the top. Cover and simmer for 20-25 minutes. Remove bay leaf and use blender or immersion blender to puree approximately half the soup until desired consistency is reached. Return pureed soup to the pot and mix well. Serve with a dollop of yogurt as a garnish and enjoy!

Black Bean and Coffee Soup

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