Wednesday, November 30, 2011

Black Bean 'n' Beer Soup


It's cold out, so hot soup makes a perfect light lunch or dinner.

This version is a different spin on traditional black bean soup. Sure, it contains the usual ingredients like beans and salsa. But it's thickened with pumpkin, adding flavor, color and nutrition. It also benefits from the addition of beer, rather than using just only plain ol' water.

This is vegan, but is substantial enough to satisfy even those who think they'll miss having some meat (i.e.: salt pork or bacon) in their bean soup. Served with some good crusty bread, you've got an ideal comfort food for a chilly day.

Black Bean 'n' Beer Soup

2 tablespoons oil
1 small onion, chopped fine
1/2 small yellow pepper, chopped fine
2/3 cup salsa
1-1/2 cups beer
1 cup water
1 15-ounce can black beans, drained, rinsed
juice of 1 lime
1-1/2 teaspoons kosher salt
1 tablepoon sugar
1 cup pumpkin puree
1/4 cup chopped cilantro

In a medium saucepan, heat the oil over medium heat. Add the onion and pepper; cook for 5 minutes, stirring occasionally, until the vegetables are softened. Add the salsa, beer, water, beans, lime juice and salt; bring to a boil, then cook over low heat for 15 minutes.

Whisk in the sugar and the pumpkin; continue cooking for 15 more minutes. Stir in the cilantro, then serve hot.

Serves 6.

4 comments:

Jenn said...

Ooohh.. this sounds really good! Love the addition of pumpkin AND beer.. can't go wrong there!!

Judee @ Gluten Free A-Z said...

Ok.. You got me on the beer!
I never heard of anything like this recipe before, but I will have to try it. Sounds like a perfect way to get rid of some of the leftover beer from summer cook outs!

Miriam said...

Amazing soup! I think I'm in love
0*),
Miriam@Meatless Meals For Meat Eaters

Chris said...

It is very vibrant, most black bean soups taste great but are dull in color for the most part.

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