Mexican Black Bean Soup with Tofu Sour Cream
I love this soup!!! It's delicately spicy, loaded with flavor, a great source of protein and the creamy 'sour cream' is the perfect topping!
Extra virgin olive oil
2-3 cloves fresh garlic, finely minced
1 red onion, diced
grated zest of 1 lemon
1 dried jalapeno chili, soaked until tender, diced
1-2 stalks celery, diced
1 carrot, diced
1 1/2 cups canned diced tomatoes
1 cup black turtle beans, rinsed very well
1 bay leaf
4 cups spring or filter water
Tofu Sour Cream:
1 cup silken or soft tofu
juice of 1 fresh lemon
2-3 sprigs, fresh cilantro, finely minced
Place about 3 tablespoons oil, garlic, onion, lemon zest and chili in a medium soup pot over medium heat.
When the onion begins to sizzle, add a pinch of salt and saute for 2-3 minutes. Stir in celery and carrot, a pinch of salt and saute for 1-2 minutes. Stir in tomatoes. Add beans, bay leaf and water, cover and bring to a boil. Reduce heat to low and cook until beans are soft, 1 to 1 1/2 hours. When the beans are soft, season the soup to taste with salt. Remove bay leaf and discard. While the soup cooks, make the tofu sour cream. In a food processor, puree tofu until smooth. Add salt and lemon juice to taste, to simulate the flavor of sour cream.
To serve, ladle soup into individual bowls with a generous dollop of tofu sour cream and a sprinkle of cilantro.
Makes 4-5 servings.