Amy Chaplin’S Spicy Black Bean And Squash Soup

Name: Amy Chaplin’S Spicy Black Bean And Squash Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 cups black beans soaked over night, drained, and rinsed; 5 1/2 cups water divided; 2 inches kombu strip of; 4 bay leaves; 2 tablespoons olive oil; 1 yellow onion large, diced; sea salt; 4 garlic medium cloves, minced; 1 jalapeno seeds removed, minced; 1 teaspoon ground cumin; 1 teaspoon dried oregano or 1 tablespoon minced fresh oregano; 1/4 cup cilantro stems finely chopped; 2 small carrots diced; 2 celery stalks diced; 4 cups butternut squash 3/4 inch dice; 1 1/4 cups cabbage 1/2 inch dice; 1/2 cup cilantro leaves chopped, reserve 2 tablespoons for garnish; cayenne pepper to taste

Servings: persons

1 1/2 cups black beans soaked over night, drained, and rinsed
5 1/2 cups water divided
2 inches kombu strip of
4 bay leaves
2 tablespoons olive oil
1 yellow onion large, diced
sea salt
4 garlic medium cloves, minced
1 jalapeno seeds removed, minced
1 teaspoon ground cumin
1 teaspoon dried oregano or 1 tablespoon minced fresh oregano
1/4 cup cilantro stems finely chopped
2 small carrots diced
2 celery stalks diced
4 cups butternut squash 3/4 inch dice
1 1/4 cups cabbage 1/2 inch dice
1/2 cup cilantro leaves chopped, reserve 2 tablespoons for garnish
cayenne pepper to taste

1
Place black beans in a pressure cooker with 3 cups of the filtered water, kombu and bay leaves. Bring up to full pressure over high heat, reduce heat to low and cook for 30 minutes. Heat olive oil in a large pot over medium-high heat, add onions with a pinch of salt and saute until translucent. Stir in garlic and jalapeno, saute for one minute more. Add cumin, oregano, and cilantro stems. Stir in carrots, celery, squash, cabbage, and remaining water.
2
Bring up to a boil, stir, lower heat, cover, and simmer for 18 to 20 minutes until vegetables are cooked. Pour in black beans with their cooking liquid; add cilantro leaves, salt and cayenne pepper to taste. Raise heat and simmer uncovered for 10 minutes to allow the flavors to meld and soup to thicken to desired consistency.
3
Garnish each bowl with remaining cilantro leaves.

1977

kcal

Calories

193

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 1 1/2 cups black beans soaked over night, drained, and rinsed, 5 1/2 cups water divided, 2 inches kombu strip of, 4 bay leaves, and more.

Yes, Amy Chaplin’S Spicy Black Bean And Squash Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!