Black Bean Soup
Serves 4 to 6, Preparation Time 60 minutes
A love of Black Bean Soup started in Jamaica, in a hotel, during a business trip. There was a spice in the soup that made it tasty and interesting, but what was it? During the stay, the hotel Black Bean Soup was ordered daily and at the end of the journey, that interesting flavour was identified. It was created by allspice. Until our visits to the Caribbean, we associated allspice with tasty desserts. Now we have learned to include the spice into savoury dishes too, like this inspired Black Bean Soup.
- 2 cans of black beans, each can of 19 fl oz (540 ml)
- 1 cup dried split lentils
- 3 cups of vegetable broth
- 1 tablespoon tomato paste.
- 1 onion chopped finely
- 6 cloves of garlic chopped finely
- 1 tablespoon of nutritional yeast
- 1 teaspoon of dried basil,
- ½ teaspoon dried oregano
- ½ teaspoon dried oregano
- ½ teaspoon allspice
- 1 bay leaf
- ½ teaspoon of salt
- a dash of ground pepper
- Combine all the prepared ingredients into a large pot and bring it to a boil.
- Reduce the heat and allow the soup to simmer for at least 20 minutes before serving.
Before serving the bay leaf should be removed from the soup. As an alternative go fishing out the leaves after a soup or stew is made, we grand all our bay leaves into a fine powder and add a little powder into our soups.
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