Bring a little taste of the Caribbean into your home with this simple black beans soup with shredded plantains. Aside from the plantains, all of the ingredients in this soup are simple and common foods, and, of course, they're all vegetarian, vegan, and dairy-free. Use a homemade gluten-free vegetable broth to make this soup gluten-free as well. Serve with plenty of hot sauce! A great soup to your vegetarian Kwanzaa feast menu.
Recipe and photo courtesy of Bush's Beans.
- 1 small white onion
- 2 cloves garlic, minced
- 1 tbsp olive oil
- 1 14-ounce can black beans, drained
- 2 cups vegetable broth
- 1½ cup shredded green plantain (1 medium plantain)
- 1 tsp cumin
- 1 bay leaf
- ¼ cup fresh cilantro, minced
- salt and pepper, to taste
Sauté garlic and onion in 1 tbsp of olive oil until translucent (about 5 minutes).
Next, add the vegetable broth, bay leaf, cumin and the shredded plantain (save a little bit for the garnish) and simmer for 15 minutes (do not boil).
Add the drained black beans and simmer for 5 more minutes, adding a bit more vegetable broth or water as needed for desired consistency.
Season with salt and pepper to taste.
Serve and garnish with fried shredded plantain and fresh cilantro.
To serve, place in a a soup bowl or spoon on top of plain white rice. Garnish with cilantro and reserved shredded plantain.
Makes three servings.
Like black bean soup? Here's a few more variations to try: